This 10th Conference intends to focus on water properties and interactions in food. It will cover the progress in the fields of water determination, water activity and water interactions in the food matrix as well as the influence of water on food processing and stability.

Presentations should illustrate the importance of these items including water mobility to food formulation and preservation. Special aspects of water for food quality will also be addressed.


  • Water structure and interactions in food and biological systems
  • Water activity and the shelf life of food products
  • Water analysis and identification of food




Abstract submission: May 15th, 2018
Abstract acceptance: May 30th, 2018
Early bird registration: June 25th, 2018