European Federation of Food Science and Technology (EFFoST)

09/06/2026

📣 Don’t miss the Working Group on Sustainability Food Systems Webinar!

Our invited speaker Anett Winkler will present on how climate change affects (re-)emerging Pathogens and Spoilage Organisms.

Throughout her career at Mondelez International and Cargill, Anett has worked on a wide range of topics, including microbiological process controls, supplier development, food safety programmes, thermal processing, and the safety of low-moisture foods such as chocolate, biscuits, nuts, and cocoa products. She has also played a key role in developing and validating food safety approaches used throughout global supply chains.

In addition to her industry experience, Anett actively contributes to several international food safety organisations, including EHEDG, ILSI Europe, and ICMSF, helping advance best practices and scientific knowledge across the sector.

🔗Learn more and register: https://ow.ly/JgR150Z733O
📆 11 June, 2026
⏰ 14:00 CET

05/06/2026

💡Project in the spotlight: VISION4FOOD project EU!

is transforming the sustainability of European food systems through innovative governance, regional collaboration, and the scaling of food system innovations.

By supporting co-creation, innovation, and stakeholder engagement across Finland, Spain, Italy, Greece, and Poland, the project develops scalable solutions for lasting food system change.

🔗 Learn more:

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

05/06/2026

📣 Invited speaker: Ueli von Ah!

With a background in Food Science and a PhD in Food Biotechnology, Ueli has more than 15 years of experience in fermentation technology and biotechnology research. His work focuses on strain selection and characterisation, process optimisation, fermentation scale-up, and the industrial production of microorganisms.

Throughout his career, he has worked at the interface between fundamental and applied research, contributing to the development of fermentation processes for industrial applications and advancing methods for microbial characterisation. His expertise also extends to clinical microbiology, process scale-up, and laboratory automation.

🔗Learn more and register: https://ow.ly/JgR150Z733O
📆 11 June, 2026
⏰ 14:00 CET

02/06/2026

🐥 Early bird registration for is now open!

Join food scientists, researchers, industry professionals, and students from around the world at the 40th EFFoST International Conference in Poznań, Poland.

This year's conference, "Building Sustainable Food Systems: Today's Challenge for a Better Tomorrow", will explore the latest developments in food science and technology, covering topics from alternative food sources and food processing to artificial intelligence, food safety, and personalised nutrition.

As we celebrate the 40th edition of the conference, it promises to be a special opportunity to share knowledge, exchange ideas, and connect with colleagues from across the food sector.

Secure your place and take advantage of the early bird rate!

📆 4–6 November 2026
📍 Poznań, Poland
🔗 https://ow.ly/4W1550Yp32Z

28/05/2026

📣 Invited speaker: Dr. Georg Kalss!

Georg will be presenting at the webinar Food Safety vs. Sustainability – two sides of the same coin?, and his presentation will focus on the impact of hygienic engineering and design on sustainability in food production.
He is Material Science Principal of the global food equipment and technology company Bühler AG and acts as Food Safety Ambassador for the Business Area Consumer Foods. He has been active in the European Hygienic Engineering and Design Group (EHEDG) for more than 10 years and was member of the Advisory Board to the Executive Committee. Furthermore, he is member of several EHEDG Working Groups, most notably as Co-Chair of the Working Group on Sustainability.

The influence of hygienic design on the economic and ecologic footprint of food processing is one of his main fields of interest.
Dr. Kalss´ scientific background is in technical chemistry and material sciences, especially metallic materials and their surface modification technologies, and non-stick properties of food contact surfaces.

🔗Learn more and register: https://ow.ly/kmPP50Z51Qp
📆 11 June, 2026
⏰ 14:00 CET

21/05/2026

🏅 proudly congratulates Dr. Huub Lelieveld on receiving the 2026 World Food Prize.

For more than six decades, Huub has contributed to improving food safety, hygienic food processing and international cooperation across the food industry. Through his work at Unileverer, EHEDG - European Hygienic Engineering and Design Group, the Global Harmonization Initiative and EFFoST itself, his influence has helped shape safer and more effective food production around the world.

Huub also played an important role in strengthening EFFoST during his time as Secretary-General and later President, helping build the network and community we know today.

A well-deserved recognition for a remarkable career and lasting contribution to food science and technology.

👉🏼 Learn more about his career and contributions: https://ow.ly/eHSi50Z2EH5

18/05/2026

🏆 Last chance to apply for the Student of the Year Awards!

Don’t miss the chance to present your work, expand your career, and make a difference in the food industry.

We are inviting students to submit their abstracts showcasing their research. The awards highlight outstanding student work in food science and technology, offering a platform to present research, connect with experts and gain visibility within the global community.

In collaboration with Cargill we are offering:
- A cheque corresponding to the prize category
- Free access to the 40th EFFoST International Conference and conference dinner
- A travel budget of maximum €1.000 to cover your travel and accommodation costs to attend the EFFoST conference
- A visit to Cargill’s European R&D Center to present your research (travel and accommodation costs covered)
- The opportunity to build and expand your professional network and boost your future career

Apply now!
👉🏼 https://ow.ly/9q9L50YnYFA

13/05/2026

📣The next webinar is around the corner!

The EFFoST Working Group on Sustainable Food Systems will host the webinar “Food Safety vs. Sustainability – two sides of the same coin?”, exploring the relationship between food safety and sustainability in food manufacturing, highlighting both the challenges and opportunities associated with current industrial practices.

Participants will gain an overview of the current landscape of food safety and sustainability, including opportunities to improve resource efficiency while maintaining high safety standards.

🔗Learn more and register: https://ow.ly/4uxR50YYxOJ
📆 11 June, 2026
⏰ 14:00 CET

13/05/2026

🇵🇱 Did you know that Poland’s food traditions are deeply connected to some of today’s biggest food science and innovation topics?

As we prepare for the 40th EFFoST International Conference in Poznań, we’re exploring how local culture, sustainability, and food innovation come together in the host country.

From centuries-old fermentation practices to modern food processing and sustainable ingredient innovation, Poland offers more than beautiful cities and rich culinary traditions, it also reflects many of the themes shaping the future of food systems.
�- Fermented foods have long been part of Polish cuisine
�- Poland is one of Europe’s largest apple producers�
- Traditional foods like Pierogi connect to food design and preservation�
- Poznań’s famous St. Martin's croissant�
- Tradition and innovation meet in sustainable food systems

Join us in Poznań for !
👉🏼 Register now: https://ow.ly/4W1550Yp32Z

07/05/2026

🐥 The early bird registration is still open!

Be part of our anniversary, and to register for the 40th International Conference with an early bird rate.

This year, the conference will explore the theme 'Building Sustainable Food Systems: Today’s Challenge for a Better Tomorrow’

See you in Poland!

📆 4-6 November, 2026
📍 Poznań, Poland
🔗 https://ow.ly/4W1550Yp32Z