27th LISBON International Conference on Agriculture and Food Sciences (LICAFS-26) scheduled on May 13-15, 2026 Lisbon (Portugal) is for the engineers, practitioners, scientists, researchers, scholars, and students from all around the world and it also includes the industry people to present ongoing research activities, and hence to foster research relations between Academia and industry. The conference is being organized by Emirates Research Publication (ERPUB) operting under Pilares D Elegancia LDA (Portugal). This conference provides opportunities for the delegates to share new ideas and application experiences face to face, to establish business or research relations and to find global partners for future collaboration. All the submitted conference papers will be peer reviewed by the program/technical committees of the Conference.

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.

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