Hybrid Conferencee

International Conference on Food Chemistry and Molecular Gastronomy (ICFCMG - 26)

31st - 1st November 2026 | Munich, Germany

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Conference Notifications:

"Be sure to check this section regularly for all Research Plus International Conference updates. We’ll keep you informed about deadlines, event details, and more important notifications."

Call for Papers Extended:
"The deadline for full paper submissions has been extended for the Research Plus International Conference in Munich. Submit your research by today to participate in one of the top conferences."
Certificate of Presentation:
"Present your research and receive a Certificate of Presentation to recognise your valuable contribution to the conference."
Abstract Submissions Open:
"Abstract submissions for the Munich event are now open! Don’t miss the chance to present your research. Submit now."
Networking with Global Experts:
"Engage with researchers and professionals from around the world at the Munich conference. Build collaborations and gain insights from leading experts."
Keynote Speaker Sessions:
"Don’t miss our Keynote Sessions in Munich, featuring global leaders and innovators sharing their knowledge."
Best Paper & Best Paper Presentation Award:
"Submit your paper and stand a chance to win the Best Paper Presentation Award. The winner will be recognized at the conference in Munich."
SDG-Inspired Conference Focus:
"Our conference will highlight research that addresses global sustainability, inclusive education, and solutions for environmental challenges."

Call for Paper

The ICFCMG aims to explore emerging trends and future directions in research and innovation. It provides a collaborative platform for researchers and professionals to share ideas that shape the future of their respective domains.

The conference highlights advancements in Food Science, encouraging innovative, solution-oriented research that addresses global challenges and technological evolution.

Authors are invited to submit papers addressing, but not limited to, the following areas:

01
Molecular gastronomy and food science
02
Chemical reactions in cooking processes
03
Flavor development through molecular techniques
04
Innovative culinary methods and technologies
05
Impact of gastronomy on food culture
06
Sensory evaluation in molecular gastronomy
07
Food chemistry in flavor enhancement
08
Molecular gastronomy and health benefits
09
Consumer perceptions of molecular gastronomy
10
Culinary creativity through scientific methods
11
Research in food texture and structure
12
Molecular gastronomy in food education
13
Culinary applications of food science
14
Cultural influences on gastronomy
15
Molecular gastronomy and sustainability
16
Innovations in food presentation techniques
17
Food safety in molecular gastronomy
18
Future trends in culinary science
19
Molecular gastronomy and traditional cuisines
20
Exploring the science of taste