Instructions for submission of abstracts

Participants are kindly invited to submit abstracts of oral communications and posters dealing with any of the topics covered in the Conference for poster presentation. The text should be written in English, 12 point type, Times New Roman, 1.5 space and should not exceed a total of 300 words. Please keep 1 inch margins and the text in single column. Do not use tabulation. Put title in capital letters and bold, authors in bold and all authors’ complete affiliations on the top of the page. Author presenting the contribution must be underlined. Please prepare the abstract as a Word file (.doc) or as a compatible text format (.rtf).

The file with the abstract must be submitted before the 30th of June. Please indicate below the abstract the type of contribution of your communication (invited lecture, oral or poster). Authors are encouraged to submit the file with the abstract before the deadline, to the following e-mail address: abstract@foodinnova.com

At least one of the authors must be registered to present a communication.

A reference number will be assigned to each abstract and returned to the corresponding author with the acknowledgement of receipt. Please note that a maximum of four abstracts are allowed per registered delegate.

Two awards will be granted to those young scientists (below 35 years) presenting the best oral communication and the best poster. A commemorative plaque and diploma will be given just before the closure ceremony. Please remember to indicate if you wish to participate in the award and the type of contribution.

IMPORTANT: Please, indicate at the end of the abstract:
1) The type of contribution: Invited lecture / Oral communication / Poster
2) If you wish your communication to be considered for the awards*.

*Please note that the awardee must be the corresponding author and be registered to the Conference. A copy of the passport will be required to the awardees as a proof of the age below 35 years.

The timetable for communications is as follows: