EFOOD2022 - OpenConf Abstract Submission, Peer Review, and Event Management System

Submit an abstract until January 21 2022, with the following guidelines:

1. Abstract: 500-word maximum (the abstract should briefly state the research's purpose, methods, principal results and conclusions).
2. Structure: Introduction; Methodology; Results; Discussion and Conclusions.
3. Keywords: 5 maximum

The scientific committee will analyze the abstracts and papers, following a blind review process, selecting those that demonstrate relevance, originality and adequacy to the proposed themes. It will exclude proposals that do not meet these criteria.

You can also submit the following research topics related to the main themes of the conference: a) Products, services and experiences; b) Edible materials for food waste; c) Food waste; d) Solutions for food industry, producers, supply chain, retailers; e) Technological solutions for food; f) New habits and diets for food consumption; g) Local and seasonal food production; h) Food Narratives and Storytelling; i) Food Experiences and Multisensory Experiences with Food; j) The Food and the Cities: foodscapes; landscapes; cityscapes; k) Food Events; l) New practices at the table, food heritage and local foods; m) New models of education in food and design; n) New pedagogical practices with food and design.

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General Information

Submission Title:

Author(s)

Author 1

First/Given Name:

Last/Family Name:

Organization:

Country:

Email:

Author 2

First/Given Name:

Last/Family Name:

Organization:

Country:

Email:

Contact Author

Contact Author:

Author who will serve as the point of contact for correspondence about the submission.

Alternate Contact:

Alternate contact information, such as personal email address or telephone number; used only if unable to contact using above email address.

Topic Areas

To help match submissions to reviewers and sessions, please select the area(s) most applicable to your submission

Topic Areas:

Design for Sustainability and Agenda 2030
Design for Social Innovation
Design for Food Design Education
Design for Policies and Communities
Design for Nutrition and Health
Design for Gastro-wine Tourism
Design for Gastronomy

Content

Keywords:

Abstract:

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