The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

Dear Colleagues,

Following the success of our first two Electronic Conferences on Food Science, I am delighted to invite you to join the 3rd International Electronic Conference on Foods 2022 - "Food, Microbiome, and Health—A celebration of the 10th anniversary of Food’s impact on our wellbeing". I hope you will participate in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.

Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing wholesome and nutritious diets for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all, thus eliminating starvation and food wastage.

Due to ongoing restrictions on travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2022 (3rd International Electronic Conference). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.

Foods 2022 is a new and exciting experience for me; I believe that it is a taste of the future. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum that will preserve the same high standards and structure as expected of traditional in-person conferences, but will be more inclusive by removing the cost and time barriers that prevent many from participating in international conferences.

Foods 2022 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2022 and taking part in this thriving online experience.

Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to submit their work for publication in the Foods journal.

The conference has been divided into 12 sessions, but there will be a large amount of overlap between these sessions. Please submit your articles as soon as possible, indicating which session you believe best suits your submission.

• Session 1: Food Formulations —Novel Ingredients and Food Additives, Session Chair Prof. Dr. Joana S. Amaral;
• Session 2: Innovative Processing Techniques, Session Chair Dr. Diego A. Moreno;
• Session 3: Food Analytical Methods and Components, Session Chair Prof. Dr. Antonello Santini and Prof. Dr. Oscar Núñez;
• Session 4: Food Microbiology, Microbiome and Food Biotechnology, Session Chair Dr. Efstathios Giaouris;
• Session 5: Food Nutrition, Microbiome and Human Health, Session Chair Dr. Cristina Martínez-Villaluenga;
• Session 6: Nutraceuticals and Functional Foods, Session Chair Prof. Dr. Antonio Cilla and Prof. Dr. Antonello Santini;
• Session 7: Foods Quality and Safety, Session Chair Prof. Dr. Susana Casal;
• Session 8: Food Security and Sustainability, Session Chair Prof. Dr. Theodoros Varzakas;
• Session 9: Plant Foods, Session Chair Prof. Dr. Gian Carlo Tenore;
• Session 10: Foods of Marine Origin, Session Chair Prof. Dr. Antonello Paparella;
• Session 11: Food Toxicology, Session Chair Dr. Dirk W. Lachenmeier;
• Session 12: Drinks and Liquid Nutrition, Session Chair Prof. Dr. Panagiotis Kandylis.

The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy, sustaining diet for a burgeoning population. Food Science and Technology are the key areas that are needed to achieve this.

Best regards,
Prof. Dr. Arun K. Bhunia
Prof. Dr. Joana S. Amaral
Dr. Diego A. Moreno
Prof. Dr. Antonello Santini
Prof. Dr. Oscar Núñez
Dr. Efstathios Giaouris
Dr. Cristina Martínez-Villaluenga
Prof. Dr. Antonio Cilla
Prof. Dr. Susana Casal
Prof. Dr. Theodoros Varzakas
Prof. Dr. Gian Carlo Tenore
Prof. Dr. Antonello Paparella
Dr. Dirk W. Lachenmeier
Prof. Dr. Panagiotis Kandylis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.