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27th LISBON International Conference on Agriculture and Food Sciences (LICAFS-26) scheduled on May 13-15, 2026 Lisbon (Portugal)
Call for papers/Topics Topics of Interest for Submission include, but are Not Limited to: 1. Agricultural Sciences (The Production Phase) This area focuses on the cultivation of plants, the rearing of animals, and the management of natural resources. Agronomy and Crop Science Genetics and Breeding: Developing drought-resistant or high-yield varieties. Crop Physiology: Studying how plants grow and respond to their environment. Weed Science: Management of invasive plants that compete with crops. Horticulture: Specialized cultivation of fruits, vegetables, and ornamental plants. Soil Science (Edaphology and Pedology) Soil Fertility: Nutrient management (Nitrogen, Phosphorus, Potassium). Soil Microbiology: Studying the fungi and bacteria that support plant health. Conservation and Health: Preventing erosion and maintaining soil structure. Animal Science Livestock Production: Management of cattle, poultry, swine, and sheep. Animal Nutrition: Formulating feed for optimal growth and health. Veterinary Science: Disease prevention and animal welfare. Aquaculture: Farming of fish, crustaceans, and aquatic plants. Agricultural Engineering and Technology Precision Agriculture: Using GPS, drones, and IoT for data-driven farming. Irrigation and Water Management: Efficient water delivery systems. Farm Machinery: Development of harvesters, tractors, and automated robotics. 2. Food Science (The Processing Phase) This discipline applies biology, chemistry, and engineering to ensure food quality, safety, and shelf-life. Food Chemistry and Analysis Molecular Composition: Studying proteins, lipids, carbohydrates, and vitamins. Food Additives: Use of antioxidants, emulsifiers, and preservatives. Flavor Chemistry: The study of aroma and taste compounds. Food Microbiology and Safety Fermentation: Using beneficial bacteria to create yogurt, bread, or kombucha. Pathogen Control: Managing risks like Salmonella, E. coli, and Listeria. Food Preservation: Techniques like pasteurization, canning, and dehydration. Food Engineering and Processing Manufacturing Processes: Extrusion, milling, and thermal processing. Packaging Technology: Biodegradable materials and modified atmosphere packaging (MAP). Product Development: Creating new food products from concept to shelf. Sensory and Consumer Science Sensory Evaluation: Scientific testing of texture, smell, and appearance. Consumer Behavior: Understanding why people choose certain foods. 3. Intersection and Global Perspectives Topics that span both agriculture and food science to address modern challenges. Sustainability and Agroecology: Farming systems that mimic natural ecosystems. Food Security: Ensuring all people have access to sufficient, safe food. Nutraceuticals: Foods that provide medical or health benefits (Functional Foods). Agribusiness and Economics: The global trade, supply chain, and marketing of food. Post-Harvest Technology: Reducing waste between the farm gate and the consumer.
