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

Satellite symposium

The satellite symposium Biotechnology in Croatia “Vera Johanides”, which will be held within the Congress, is the 4th symposium dedicated to prof. emeritus Vera Johanides as the founder of biotechnology in Croatia. The organizer is the Department of Bioprocess Engineering of the Croatian Academy of Technical Sciences. The symposium will traditionally present the achievements of prof. emeritus Vera Johanides, as well as biotechnological scientific research and their industrial application.

We look forward to welcoming you to the satellite symposium Biotechnology in Croatia “Vera Johanides”!

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