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International Conference on Food Property (ICFP6)
We are pleased to inform you that the 6th Interaction Conference on Food Properties (ICFP6) is planned to be held on 29-30 January 2026 (Thursday-Friday) in Bangkok, Thailand.
The First International Conference on Food Properties (ICFP1) was organized in 2014. ICFP serves a dynamic platform for sharing innovative ideas and research breakthroughs in the physico-chemical, kinetic, sensory and health-related properties of foods. This year, the conference will focus on the cutting-edge themes including Artificial Intelligence, Nanotechnology, Food Structure, Future Foods and Health Functionality.
Abstract Submission
Abstract for oral/poster presentations are invited from researchers working in the themes of the ICEF6. Submit your abstract in MS-Word file including title, authors’ full names and affiliations, corresponding author’s e-mail and five keywords. Abstract should be summary of your research within a paragraph (250-350 words long). Please send your abstract to E-mail: [email protected]
Important Dates
Abstract Submission Deadline 31 August 2025
Notification of Acceptance 30 September 2025
Registration Fee
Authors/Participants US$ 250 (Early Bird US$ 200, 30 September 2025) Students US$ 100 (Early Bird US$ 75)
ICFP Awards
ICFP Chair and Advisory Committee
Founding Chair
Prof. Mohammad Shafiiur Rahman, Sultan Qaboos University, Muscat, Oman
Chair
Dr. Khongsak Srikaeo, Pibulsongkram Rajabhat University, Muang Phitsanulok, Thailand
Regional Chair
Dr. Malik Altaf Hussain, University of Western Sydney, Sydney, Australia
Prof. Anil Kumar Anal , Asian Institute of Technology, Bangkok, Thailand
Dr. Pankaj Pathare, Sultan Qaboos University, Muscat, Oman
Prof. Vikas Nanda, Sant Longowal Institute of Engineering and Technology, Punjab, India
Prof. Anjum Murtaza, University of Sargodha, Sargoda, Pakistan
Dr. Muhammad Shafiur Rahman, State University of Bangladesh, Dhaka, Bangladesh
Advisory Committee (International)
Dr. Dibyakanta Seth, National Institute of Technology Rourkela, India
Prof. Bhesh Bhandari, The University of Queensland, Brisbane, Australia
Prof. K. Muthukumarappan, South Dakota State University, Brookings, USA
Prof. Keshavan Niranjan, University of Reading, UK
Prof. Mohidus Samad Khan, Bangladesh University of Engineering and Technology (BUET) Dhaka, Bangladesh
Dr. Sangeeta Prakash, The University of Queensland, Brisbane, Australia
Prof. Syed S. H. Rizvi, Cornell University, USA
Prof. Yus Aniza Yusof, Universiti Putra Malaysia (UPM), Selangor, Malaysia
Dr. Saowapa Chaiwong, Mae Fah Luang University, Chiang Rai, Thailand
Dr. Nilesh Nirmal, Mahidol University, Salaya, Thailand
Dr. Somsak Kramchote, King Mongkut’s Institute of Technology Ladkrabang (KMITL) Bangkok, Thailand
Prof. Mahendran Radhakrishnan, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
Dr. Hafiz Ansar Rasul Suleria, The University of Melbourne, Melbourne, Australia
Prof. Brijesh K Tiwari, Teagasc Food Research Centre, Dublin, Ireland
Prof. Asgar Farahnaky, RMIT University, Melbourne, Australia
Dr Yong Wang, University of New South Wales, Sydney, Australia
Dr. Maryam Al-Ghazali, Al-Joudah Food Tech Lab, Muscat, Oman
Dr. V. Prakash Director of CFTRI (Retired), Mysore, India
Dr. K. B. Rameshkumar, Jawaharlal Nehru Tropical Botanic Garden and Research Institute, Kerala, India
Prof. Syed Tufail Hussain Shah, University of Sindh, Jamshoro, Pakistan
Dr. Jasim Ahmed, Kuwait Institute for Scientific Research, Kuwait
Prof. Rajeev Bhat, Estonian University of Life Sciences, Tartu, Estonia European Union
Prof. Sakamon Devahastin, King Mongkut’s University of Technology Thonburi, Thailand
Dr. Muhammad Shafiur Rahman, State University of Bangladesh, Dhaka, Bangladesh
Prof. Sawinder Kaur, Lovely Professional University, Punjab, India
Dr. Norhashila Hashim, Universiti Putra Malaysia, Selangor, Malaysia
Dr. Nasser Al-Habsi, Sultan Qaboos University, Muscat, Oman
Prof. Hosahalli Ramaswamy, McGill University, Canada
Prof. Rakesh K. Singh, University of Georgia, USA
Dr. Jeyan A. Moses, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM – T), Tamil Nadu, India
Dr. Md Wasim Siddiqui, Bihar Agricultural University, India
Dr. Yukiharu Ogawa, Chiba University, Japan
Prof. Adil Gani, University of Kashmir, India
Prof. Ida Idayu Muhamad, Universiti Teknologi Malaysia, Malaysia
Dr. Magdalena Zielinska, University of Warmia and Mazury, Poland
Dr. H. Umesh Hebbar, CSIR-Central Food Technological Research Institute, India
Dr. Yuthana Phimolsiripol, Chiang Mai University, Thailand
Dr. Chutamat Niwat, Mae Fah Luang University, Thailand
Dr. Mostafa Kamal, Pakistan
Dr. Farhan Saeed, Government College University, Pakistan
Prof. Sajid Alavi, Kansas State University, USA
Dr. Anupam Roy, Birla Institute of Technology, Mesra, India
Prof. Anil Kumar Chauhan, Banaras Hindu University. India
Prof. Rama Chandra Pradhan, National Institute of Technology (NIT), Odisha, India
Chair
Advisory Commite
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ICFP Awards
ICFP Award and Mentoring Program
ICFP Awards
Required: Applicant must attend and register for the International Conference on Food Properties (ICFP). ICFP chair forms award committee for the ICFP conference.
Young Scientist Award (Innovative Paper)
Author(s) from the outstanding paper(s) are awarded as young scientist in the innovative paper categories. The selection criteria depend on the scientific merits of the paper submitted in the ICFP conference. The applicant must have age lower than 40 years. Applicants should apply to the ICFP-Chair with complete manuscripts and a copy of their CV.
Young Scientist Award (Innovation Research in Career)
Participant(s) of ICFP performed significant innovation in his research career. Impacts of his research, such as h-index, citations and journal impact factors will also be considered. The applicant must have age lower than 45 years. Applicants should apply to the ICFP-Chair with a copy of their CV. The CV should include Google Scholar and SCOPUS h-index and total citations and JCR impact factors of the journals he published.
Young Educator Award
Participant(s) of ICFP performed significant innovation in teaching, such as teaching method, textbook, video and case studies for students. The applicant must have age lower than 40 years. Applicant must submit an evidence of achievement.
ICFP Recognition Award (Innovative Application in Food Industry)
Participant(s) of ICFP performed significant innovation in food industry through his research output or contributing to the significant supports to the food industry. The applicant must have age lower than 45 years. Applicant must submit an evidence of achievement.
Best Paper in Track
Numbers of excellent papers submitted in the conference are awarded from each track of food properties categories.
Best Student Paper Award
Numbers of excellent papers submitted in the conference by the students are awarded. Students must apply to the chair with a copy of his or her complete paper.
Best Support ICFP Award
Participant(s) providing strong support for making ICFP as success will be awarded as “Best Support ICFP Award”.
Best Photographer Award
Participants capturing the best evidence taken by their camera are awarded. Each participants could submit two photos for consideration. This award could be announced in the following ICFP conference.
ICFP Mentoring Program
ICFP has launched a mentoring scheme for potential academic writers in the area of food properties. The scheme is competitive and we are accepting 2 participants to work with us to develop their research into publishable manuscripts. The candidates should be at the final stage of doctoral study and should apply to the ICFP chair with an abstract for a proposed article and a short CV.
The selection will depend on the innovative idea. We will be working with the successful candidates over couple of years and will guide: (1) how quality writing is essential for communicating quality ideas, (2) understanding review process, (3) build confidence and resilience for their future publications, (4) post-publication metrics, such as article views, downloads, h-index, and citations.
The names of the successful applicants will be announced in the conference and social media. Their articles and books once published will be announced in the ICFP conference. In time we hope that entry into ICFP mentoring scheme will become a mark of esteem for early-career authors in the food properties.
In addition, enthusiastic young faculty members and scientists could also apply in the mentoring program. However, candidate should write maximum of one page indicating why he is interested in the mentoring program and what benefits he is expecting, such concepts or ideas generations, publications of scientific papers and books, and involvement in other intellectual activities.
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