LICAFS-26 2025 - 27th LISBON International Conference on Agriculture and Food Sciences (LICAFS-26) May 13-15, 2026 Lisbon (Portugal)

Website https://eacbee.erpub.org/conference/198 | Edit Freely

Category Agriculture and Food Sciences

Deadline: May 01, 2025 | Date: May 15, 2025-May 17, 2025

Venue/Country: Lisbon, Portugal

Updated: 2025-12-30 15:12:27 (GMT+9)

Call For Papers - CFP

Topics of Interest for Submission include, but are Not Limited to:

1. Agricultural Sciences (The Production Phase)

This area focuses on the cultivation of plants, the rearing of animals, and the management of natural resources.

Agronomy and Crop Science

Genetics and Breeding: Developing drought-resistant or high-yield varieties.

Crop Physiology: Studying how plants grow and respond to their environment.

Weed Science: Management of invasive plants that compete with crops.

Horticulture: Specialized cultivation of fruits, vegetables, and ornamental plants.

Soil Science (Edaphology and Pedology)

Soil Fertility: Nutrient management (Nitrogen, Phosphorus, Potassium).

Soil Microbiology: Studying the fungi and bacteria that support plant health.

Conservation and Health: Preventing erosion and maintaining soil structure.

Animal Science

Livestock Production: Management of cattle, poultry, swine, and sheep.

Animal Nutrition: Formulating feed for optimal growth and health.

Veterinary Science: Disease prevention and animal welfare.

Aquaculture: Farming of fish, crustaceans, and aquatic plants.

Agricultural Engineering and Technology

Precision Agriculture: Using GPS, drones, and IoT for data-driven farming.

Irrigation and Water Management: Efficient water delivery systems.

Farm Machinery: Development of harvesters, tractors, and automated robotics.

2. Food Science (The Processing Phase)

This discipline applies biology, chemistry, and engineering to ensure food quality, safety, and shelf-life.

Food Chemistry and Analysis

Molecular Composition: Studying proteins, lipids, carbohydrates, and vitamins.

Food Additives: Use of antioxidants, emulsifiers, and preservatives.

Flavor Chemistry: The study of aroma and taste compounds.

Food Microbiology and Safety

Fermentation: Using beneficial bacteria to create yogurt, bread, or kombucha.

Pathogen Control: Managing risks like Salmonella, E. coli, and Listeria.

Food Preservation: Techniques like pasteurization, canning, and dehydration.

Food Engineering and Processing

Manufacturing Processes: Extrusion, milling, and thermal processing.

Packaging Technology: Biodegradable materials and modified atmosphere packaging (MAP).

Product Development: Creating new food products from concept to shelf.

Sensory and Consumer Science

Sensory Evaluation: Scientific testing of texture, smell, and appearance.

Consumer Behavior: Understanding why people choose certain foods.

3. Intersection and Global Perspectives

Topics that span both agriculture and food science to address modern challenges.

Sustainability and Agroecology: Farming systems that mimic natural ecosystems.

Food Security: Ensuring all people have access to sufficient, safe food.

Nutraceuticals: Foods that provide medical or health benefits (Functional Foods).

Agribusiness and Economics: The global trade, supply chain, and marketing of food.

Post-Harvest Technology: Reducing waste between the farm gate and the consumer.