Following the huge success of the 1st IFRC 2017 and the 2nd IFRC 2019, Universiti Putra Malaysia (UPM) through the Faculty of Food Science and Technology (FSTM), as the country’s forerunner institution in food and agriculture, is once again taking the initiative to organise the 3rd IFRC 2024.
Following the huge success of the 1st IFRC 2017 and the 2nd IFRC 2019, Universiti Putra Malaysia (UPM) through the Faculty of Food Science and Technology (FSTM), as the country’s forerunner institution in food and agriculture, is once again taking the initiative to organise the 3rd IFRC 2024.
GOOD NEWS! DEADLINES HAVE BEEN EXTENDED
Abstract Submission: 31 May 2026
Abstract Acceptance Notification: 30 June 2026
Early Bird Payment: 31 May 2026
Normal Rate Payment: 15 July 2026*
*For inclusion in the Book of Abstracts
Note:
Following the huge success of the 1st IFRC 2017, 2nd IFRC 2019, and 3rd IFRC 2024, Universiti Putra Malaysia (UPM) through the Faculty of Food Science and Technology (FSTM), as the country’s forerunner institution in food and agriculture, is once again taking the initiative to organise the 4th IFRC 2026.
To provide opportunities for meetings and the sharing of experiences among scientists, researchers, academics, entrepreneurs, industry experts, policymakers, government agencies, local and international non-governmental organisations (NGOs), as well as undergraduate and postgraduate students in the field of food. Selected papers are invited to submit full manuscript to International Food Research Journal (IFRJ) and International Food Insight Journal (IFIJ).
International Food Research Journal (JCR-indexed)
International Food Insights Journal (IFIJ).
Publish as Special Issue in the International Food Research Journal (JCR-indexed)
DR. HOWARTH BOUIS
HarvestPlus c/o IFPRI
USA
Agriculture Economy
DR. MERCEDITA SOMBILLA
Center Director, SEARCA
UPLB Campus College
PHILIPPINES
Food and Nutrition
PROFESSOR DR. PAVINEE CHINACHOTI
President-elect IUFoST (International Union of Food Science and Technology)
Chair of FIRN (Food Innovation-Regulation Network)
THAILAND
Food Processing
PROFESSOR DR. XIAOJUN LIAO
College of Food Science and Nutritional Engineering,
China Agricultural University
CHINA
Food Rheology
PROFESSOR DR. JASIM AHMED
Environment & Life Sciences Research Center
Kuwait Institute for Scientific Research
KUWAIT
Non-Thermal Processing and Green Technology
PROFESSOR DR. RICHARD SMITH
Graduate School of Environmental Studies,
Tohoku University
JAPAN
Food Processing and Engineering
PROFESSOR DR. JASPREET SINGH
School of Food Technology and Natural Sciences,
Massey University
NEW ZEALAND
Sustainable Nutrition and Functional Food
PROFESSOR DR. FARIDAH ABAS
Department of Food Science
Faculty of Food Science & Technology
Universiti Putra Malaysia
MALAYSIA
China-ASEAN Oils and Fats
PROFESSOR DR. WANG YONG
International School, Jinan University
China-ASEAN Alliance for Future Oil Science and Technology Innovation (CAA-FOSTI)
CHINA
Food Chemistry and Food Biotechnology
PROFESSOR DR. MANAT CHAIJAN
School of Agricultural Technology and Food Industry
Food Technology and Innovation Center of Excellence,
Walailak University
THAILAND
Food Heritage, Food Service, and Hospitality
PROFESSOR DR. MUHAMMAD SHAHRIM AB KARIM
Department of Food Service and Management
Faculty of Food Science & Technology
Universiti Putra Malaysia
MALAYSIA
Food Heritage, Food Service, and Hospitality
CHEF FAROUK OTHMAN
Taylor’s Culinary Institute
Taylor’s University
MALAYSIA
Food Safety and Quality
ASSOCIATE PROFESSOR DR. KITIYA VONGKAMJAN
Graduate School of Environmental Studies,
Tohoku University
JAPAN
Sustainable Food Packaging and Shelf Life
MS. CLORIS LEI
Hiperbaric Asia
CHINA
All scientists, researchers, academics, entrepreneurs, industrial players, policy makers, government agencies, local, regional, and international non-governmental organisations, as well as undergraduate and postgraduate students in the field of food.
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