EFFoST has forged many collaborations, sometimes in specific fields of interest. There is a lot of expertise in food processing, microbiology, chemistry, physics, engineering, consumer and materials sciences. With joined forces these disciplines can create more innovation and enhance the field of food science and technology. Therefore, EFFoST also supports several special interest groups, who are functioning as forum and exchange network.
Become an EFFoST member!
Become a member
The EFFoST working groups focus on the cross-pollination of knowledge, ideas and applications from various food science disciplines to create more innovation and sustainable solutions.
EFFoST Working Groups
Young EFFoST is created for and by students and early-career food scientists and food professionals to contribute to finding solutions for future challenges in the food sector.
More than 130 universities, research institutes, associations and societies are affiliated to EFFoST.
Read more about cookies and your privacy in our
We use the types of cookies listed below.
We use these cookies to run the basic functions of this website and to gain insight into their use. These cookies never collect personal data. These cookies are necessary for the functioning of the website and are therefore always placed.
These cookies collect data so that we gain insight into the use and can further improve this website.
If you allow it, these cookies are used by providers of external content that can be displayed on this website. In some cases, this concerns marketing and / or tracking cookies, which record the behavior of visitors and display personalized advertisements on other websites based on this.