Tuesday, Dec 9th - Thursday, Dec 11th 2025

PBN 2025

11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists

Abstracts

  • Sep 10

    Abstract submission deadline: September 10th 2025

ABSTRACT SUBMISSION FORM for the 11. International Congress of Food Technologists, Biotechnologists and Nutritionists “Unlocking Science and Technology for a Healthier and Sustainable World”.

Cancellation Policy

The Conditions of Cancellation Policy apply to the use of the organization of the „11th International Congress of Food Technologists, Biotechnologists and Nutritionists“ to be held in Zagreb on December 9th -11th 2025, in Westin Hotel Zagreb,

  • Standard Cancellation: Cancellations received in writing (via email to pbncongress2025@pbf.unizg.hr) by November 7th 2025 will be eligible for a 100% refund of the registration fee.
  • Late Cancellations/No-Shows: In the event of cancellation after November 7th 2025, registration fees are non-refundable. However, you may transfer your registration to another individual within the same organization. Requests for registration transfer must be submitted in writing to email pbncongress2025@pbf.unizg.hr.

Notes:

  • This cancellation policy applies to all registrations.
  • All refunds based on cancellation are returned to the holder of the contract on the participation on the Congress. In the event that the payer is not also the holder of the contract, it is necessary to submit the written consent of the holder of the contract for the funds to be paid to the payer. In no case are the funds returned to the participant if he is neither the payer nor the holder of the participant contract. If the participation is paid for in cash or by card, the funds are paid to the account owned by the participation contract holder.
  • The conference organizers reserve the right to modify this cancellation policy at any time.
  • The place of jurisdiction for registered participant (traders, legal and natural persons who have no general place of jurisdiction in Republic of Croatia), as well as for natural persons who have relocated or resettled abroad after concluding a contract on participation in the Congress whose domicile or habitual residence at the time of the complaint is not known, is Zagreb.
  • When the participant registers for Congress attendance, the participant agrees to these terms.
  • If individual provisions within these General Terms of the Cancelation Policy should be or become entirely or partially ineffective or void, this shall, in principle, not compromise the efficacy of the contract on participation in the Congress as a whole.

Topics:

  • Nutrition through life cycle and prevention of chronic non-communicable diseases
  • Consumer trends and motivation associated with food choices
  • Functional food components and nutraceuticals
  • Reducing food waste
  • Advances in probiotics, prebiotics and gut microbiome research
  • Understanding and addressing specific dietary needs
  • Local gastronomy and the influence on global food trends
  • The impact of nutrition education on addressing global health challenges

Topics:

  • Food and feed challenges amidst climate changes
  • Alternative protein-sources and bio-based feedstock
  • Quality assurance methods and standards in food and water systems
  • Mitigating contaminants and adulterants in foods
  • Water quality and safety
  • Microbiological safety and mycotoxin control
  • Stability and shelf life optimization
  • Microplastics in food and water
  • Regulatory frameworks for ensuring food and water safety

Topics:

  • Sustainable food processing and nutrition
  • Smart packaging solutions in food technology
  • Fermentation technologies for tailored probiotics and functional food and beverages
  • Food waste valorization
  • Industrial and environmental applications of biotechnology
  • Feed technology – current developments and trends
  • AI, modeling and optimization in food technology, biotechnology and nutrition
  • Digitalization in Food Technology, Biotechnology and Nutrition
  • Flavour chemistry and sensory science
  • Advances in extraction and analytical techniques
  • Food matrix and ingredient interactions
  • Green chemistry