Last call for scientific papers: Vitafoods and Probiota in 2014

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Last call for keen presenters and posters at Vitafoods and Probiota
Last call for keen presenters and posters at Vitafoods and Probiota
Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.

The Vitafoods Europe Conference – taking place in Geneva on May 6-8 – seeks papers fromleading scientists, research teams and commercial managers from around the world.

Vitafoods is changing the formats of its conference programme to thematic modules to broaden and deepen its coverage and enhance networking potential, with the target audience drawn from both large and small manufacturers of foods, healthy foods, and nutraceuticals.

“All forward-thinking submissions on scientific innovation, regional learning, new markets, case studies, latest research thinking, panel debates and new applications will be considered,”​ Vitafoods organisers said.

Find out more here​.

Probiota 2014

Organised by NutraIngredients, Probiota (Amsterdam, February 4-5 2014) is calling on academics to submit prebiotic and probiotic-themed scientific posters – also extended to Friday.

The all-new Poster Sessions bring together delegates and presenting experts from all over the world to present and discuss the latest science and innovations, and their clinical and commercial implications.

All proposals should be emailed to Nathan.Gray@wrbm.com before the deadline.

There are a limited number of heavily-subsidised attendance rates available for presenters from academic and non-commercial organisations.

Probiota 2014 explores the prebiotic-probiotic scientific frontier, its evolution and commercial application in food, nutraceuticals, pharmaceuticals and cosmetics across the globe.

The 2-day, 2-stream event – formerly Probiotech and Microbiota - will be held in Amsterdam on February 4-5 next year. Will you be joining your peers there?

To know more click here​.

Related topics: R&D, Health and nutritional ingredients

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