10th European Food Science & Technology Congress!
✨ Join Us at the 10th European Food Science & Technology Congress!
π July 27–28, 2026
π Paris, France
π¬ Scientific Session Highlight:
Food Rheology, Texture & Sensory Science: Enhancing Quality Through Precision
Understanding how food behaves, feels, and is perceived by consumers is essential for innovation in the food industry. From the flow of liquids to the firmness of solids, this session explores how texture, stability, and sensory attributes shape consumer satisfaction and product success.
Be a part of insightful discussions, expert presentations, and groundbreaking research in food science!
π Register / Submit Abstract: https://foodtechnology.inovineconferences.com/
π§ foodtechnology@inovineconferences.com
π +1-408-648-2233
π² WhatsApp: +13655012205

#foodrheology #sensoryscience #foodtexture #foodinnovation #parisconference #inovineconferences #foodresearch #foodquality
π July 27–28, 2026
π Paris, France
π¬ Scientific Session Highlight:
Food Rheology, Texture & Sensory Science: Enhancing Quality Through Precision
Understanding how food behaves, feels, and is perceived by consumers is essential for innovation in the food industry. From the flow of liquids to the firmness of solids, this session explores how texture, stability, and sensory attributes shape consumer satisfaction and product success.
Be a part of insightful discussions, expert presentations, and groundbreaking research in food science!
π Register / Submit Abstract: https://foodtechnology.inovineconferences.com/
π§ foodtechnology@inovineconferences.com
π +1-408-648-2233
π² WhatsApp: +13655012205

#foodrheology #sensoryscience #foodtexture #foodinnovation #parisconference #inovineconferences #foodresearch #foodquality
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