The goal of the conference is to be a catalyst for collaboration between industry, academia and governments to address challenges in food and nutrition. The title of this year's conference was "Healthy Individuals, Resilient Communities, and Global Food Security". The topics were the follows:

Advancing Science for Shifting Consumer Trends:

• Food product design in times of uncertainties: technologies for affordable, shelf-stable products
• Food & nutrition to enhance the resilience of individuals and societies

Shaping Robust and Flexible Supply Chains & Manufacturing Setups:

• Technologies for decentralized and modular food processing
• Safety, Authenticity, Sanitation in innovative food processing
• Towards Food Industry 4.0

Engineering Affordable and Sustainable Nutrition Solutions:

• Food technology for low cost & high nutritional value
• Biodiversity for healthier diets: alternative proteins, ancient ingredients, minimum processing
• Plant-based vs. animal-based protein: ingredients, processing, nutrition and liking

Ákos Jóźwiak had an oral presentation about the role of data science in food safety decision making, the present situation and the future trends, and Zsuzsa Farkas presented a poster titled „Systematic identification of emerging risks in the food chain”.

There was a great interest for the presentations, next year, a separate topic is planned to be dedicated to digitalization and data science in the food chain.