NUTRICON Congress 2026 – Call for abstracts

June 3rd to 5th, 2026
Ohrid, Republic of Macedonia

The 13th Edition of the Annual, International & Interdisciplinary Scientific Congress in Food Production and Processing, Food Quality Safety, Nutrition and Health, NUTRICON 2026 Congress, will take place in Ohrid, Macedonia, from 03 – 05 June 2026 (https://keyevent.org/).

NUTRICON 2026 is bringing together the scientific and expert work of food technologists and engineers, nutritionists, human medicine and dental doctors, agronomists, veterinarians, microbiologists, chemists, biochemists, economists, IT experts, etc., to gain comprehensive insight and understanding of today’s food production and processing, food quality and safety, health, and nutrition issues.

IMPORTANT:

Abstract submission is OPEN. The first deadline for Abstract submission is 30^th October 2025. To catch it, participants need to:

–REGISTER for NUTRICON – https://keyevent.org/register/;
–SUBMIT an ABSTRACT – https://keyevent.org/abstract-form/;

Тhe congress can be attended with an Abstract, and/or a Full Paper, and/or an Oral or Poster Presentation, or just as a Listener.

ONLINE REGISTRATION IS OPEN

Don’t miss the opportunity to participate and benefit from the NUTRICON Congress as a major scientific, business, networking, and knowledge platform in 2026. Attendees who register by 31 January 2026 will receive the reduced early registration rate. There is a special discount for students (on undergraduate, graduate, and doctoral studies) and passive participants (listeners).

Congress Topics:

Food Ingredients, Food Structure, Additives, Supplements, and Fortification	Clinical Health and Nutrition (NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, etc.)
Food Production, Engineering, Processing and Sustainability	Health and Nutritional Epidemiology (Diet/Nutritional Assessment, Malnutrition, Maternal and Child Nutrition, NCDs and Nutrition, Nutrition and Aging, Diet and Lifestyle, etc.)
Food Analysis, Food Microbiology, Chemistry, Biochemistry, Sensory Sciences, and IT sciences	Public Health and Nutrition (Health and Nutrition Policy, Scaling-up Nutrition, Food and Nutrition Security, Health Disparities and Nutrition, Disaster and Nutrition, Others)
Food Biotechnology, Novel Bio-products, Functional Foods	Public Health, Nutrition and Diseases (Diet in Cancer, Cardiovascular, Neurodegenerative  diseases etc., Prevention by Nutrition and After Treatment Nutrition)
Food Waste, Food Waste Management, Environmental Protection, By-products Utilization	International Programs and Projects
Traditional Food	Education, Innovation and Knowledge Transfer
Consumers (Behavior, Preferences, etc.)	Nutritional Physiology (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Nutrigenomics, Others)
Food Chain Management, Marketing, Economics	Nutritional Biochemistry (Carbohydrates, Lipids, Proteins and Amino Acids, Vitamins, Minerals, etc.)
International Programs and Projects	Food Labeling and Nutrition & Health Claims (national, international and global harmonization)
Education, Innovation and Knowledge Transfer	Nutrition Guidelines, Regulations, and Legislation (differences and harmonization)
Food Quality and Safety	Malnutrition (poor or under-nutrition, over-nutrition, micronutrient deficiency etc.).
Microbiological, Chemical, Physical Hazards	Healthy Nutrition
Risk analysis (Assessment, Characterization, Management, Communication)	Dietary (therapeutically) Nutrition
Consumers (Behavior, Preferences, related to Food safety)	Microbiome
Hygienic Engineering and Design	Food Security
International Programs and Projects	Diet Supplements
Education, Innovation and Knowledge Transfer	Antiaging Nutrition
Nutritional influences on Craniofacial development, Oral Cancer and Oral Infectious Diseases	Personalized Nutrition
Oral Diseases and Quality of Life (Childhood through to Old Age)	Nutrigenomics
Orthodontics and Nutrition & Health	Nutraceuticals (ginseng, Echinacea, green tea, glucosamine, omega-3, lutein, folic acid, cod liver oil, etc.)
Special Supplemental Food Program for Women, Infants, and Children (WIC) and Oral Hygiene	Nutrition for Collectives (Mass Catering)
Oral/Dental Health and Nutrition (Mouth and Teeth Diseases)	Nutrition for Special Needs Groups (Sports, Vegan, Religious, etc.)
Nutritional Education related to Oral Health Issues	Nutritional Education

 

NUTRICON 2026 participants can write:

– Abstracts (will be published in the Book of Abstracts and in the CAB Abstracts database)
– Posters (will be displayed at the Congress and published in the Book of Abstracts in the form of Abstracts and in the CAB Abstract database)
– Full papers (all full papers will be published in the Journal of Hygienic Engineering and Design – JHED, EBSCO, CABI Full text repository database, Food Science and Technology database, German National Library of Science and Technology (TIB), China National Knowledge Infrastructure (CNKI), University Library of Hanover, and Global Health database).

COOPERATION

Congress participants have the opportunity to meet each other, and they can establish academia-industry partnerships and create new consortia for application for cooperation or for EU programs such as HORIZON Europe, Erasmus, and Leonardo da Vinci.

SPONSORS & EXHIBITORS

The NUTRICON 2026 Exhibition is dedicated to specialized companies, institutions, NGOs, and related vendors, who are invited to present their latest products and services in the exhibition space. This is an excellent and unique opportunity for all interested parties to attract new customers, reaffirm long-term customer relationships, and present innovative products, equipment, materials, work, and services related to the food area. Get more details about exhibitor benefits and packages…