27th LISBON International Conference on Agriculture and Food Sciences: LICAFS-26

Call for papers/Topics

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.