HYBRID EVENT: You can participate IN-PERSON or Virtually from your Home/Work.

11th Edition of Innovations in

FOOD SCIENCE AND HUMAN NUTRITION (IFHN-2026)

Jul 01 - 02, 2026 at Rome, Italy

Rome, Italy
1-408-465-0048



About IFHN-2026

Innovinc International welcomes you to participate in the 11th Edition of Innovations in Food Science and Human Nutrition (IFHN-2026) which will be held during July 01-02, 2026 in Rome, Italy The main theme of our conference is “Transforming Challenges into Opportunities to Feed the Future”.
We cordially invite all the participants who are interested in sharing their knowledge and research in the area of agriculture. Innovations in Food Science and Human Nutrition (IFHN-2026) anticipates more than 200 participants around the globe with thought provoking Keynote lectures, Oral and Poster presentations. This is an excellent opportunity for the delegates from Universities and Institutes to interact with the world class Human Nutritionists & food scientists, Deputy Directors of food industry, CEO’S, Researchers, Lectures and Students.
Participants from the top international academic, government and private industry labs of different disciplines participate in IFHN-2026 to identify new technology trends, development tools, product opportunities, R&D collaborations, and commercialization partners. It is an excellent event for students to meet and discuss with lead researchers. The conference provides an unprecedented opportunity to discover innovation in the area of Food Science and Human Nutrition. It is among the most important events in terms of international regulatory policies and it is open to the participation of private companies.

As an attendee, you will learn more about: 
* How leading technologies and techniques affect food science researchers
*How to establish workflows and protocols to obtain the best results in your food science lab
* New and novel applications and case studies in the field of food and nutrition science 

Mark your calendars now and for more details, please contact us by email @foodscience@innovinc.org or Tel: 1-408-352-1010

Scientific Sessions

  • Farm to Fork: Sustainable Food Production
  • Food Waste Tackling
  • The Human Microbiome
  • Food Safety & Regulatory Science
  • Food Production with Agriculturaland Plant Biotechnology
  • Nutrition for Health and Sustainability
  • Technologies for Sustainable Farming Systems
  • Emerging technologies for detection of food safety
  • Sensory & Consumer Science
  • Food Engineering and Bioavailability
  • Traditional & Future Foods
  • Chemistry and Bio Chemistry of Foods
  • Functional Foods, Nutrition, Nutraceuticals & Bioactives
  • Food and Chemical Toxicology
  • Novel Processing and Packaging Technologies
  • Food and Nutritional Science
  • Nutrition and Health
  • Food Storage and Food freezing
  • Green Food Processing & Packaging Technologies
  • Supply Chain Management
  • Food Security and Challenges
  • Global Nutrition Challenges
  • Beverages technology

WHO'S SPEAKING?

  • Norifumi NIIZEKI

    Nagoya Bunri Nutrition College, Japan

  • Lloyd Baiyegunhi

    University of KwaZulu-Natal, South Africa

  • Teresa Negra

    Lubrizol Nutraceuticals, Spain

  • Estrada-Hernández Cindy Adriana

    UNAM, Mexico

  • Oliver Micke

    Franziskus Hospital Bielefeld, Germany

  • Rebecca A. Seguin-Fowler

    Texas A&M AgriLife Research, USA

  • Ludovica Milzi

    University of Naples Federico II, Italy

  • Giorgio Gargari

    Universita Degli Studi di Milano, Italy

  • Maiken Krogsbæk Bøgh

    Aarhus University, Denmark

  • Jerrad F. Legako

    Texas A&M University, USA

  • Egemen Özcan

    Ege University, Turkey

  • József Prokisch

    University of Debrecen , Hungary

  • Krishna Jee Pahari

    Nepal Development Research Institute, Nepal

  • Gilles-Eric Seralini

    University of Can Normandy, France

  • Shengbo Wu

    Tianjin University, China

  • Megan McTernan

    University College Cork, Ireland

  • Diego Appicciutoli

    University College Cork, Ireland

  • María Veronica Cesio

    GACT, Universidad de la República, Uruguay

  • Ademola O. Olaniran

    University of KwaZulu-Natal, South Africa

  • Stefano Piazza

    University of Milan, Italy

  • Salvatore Cervellieri

    National Research Council of Italy (CNR), Italy

  • Lily M. Ceraso

    Harvard Medical School, USA

  • Camille Longabardi

    Harvard Medical School, USA

  • Eugenia Morselli

    Universidad San Sebastián, Chile

  • Anne Taylor-Vissers

    Teesside University, UK

  • Andras Guttman

    University of Debrecen, Hungary

  • Xingjun Li

    National Engineering Research Center for Grain Storage and Transportation, China

  • Francesca Valerio

    National Research Council, Institute of Sciences of Food Production, Italy

  • Christiana Anih

    University of Toronto, Canada

  • Patrícia Batista

    Universidade Católica Portuguesa, Portugal

  • Kyriaki Myrissa

    St Mary's University, UK

  • Xiaobing Wang

    China Agricultural University, China

  • Ilaria Benucci

    Tuscia University, Italy

  • Dipak Panigrahy

    Harvard Medical School, USA

  • Diana L. Teichman

    University of Toronto, Canada

  • Halina Staniek

    Pozna? University of Life Sciences, Poland

  • Dóra Kiss

    Széchenyi István University, Hungary

  • Diána Margaréta Szilva

    Széchenyi István University, Hungary

  • Aida Essa Belal Nasser

    Dubai Municipality, UAE

  • Naz Arsoy

    Ege University, Turkey

  • CHEONG BO ENG

    Universiti Malaysia Sabah, Malaysia

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