+359 877 110 555
Organizer: University of food technologies
13th Central European Congress on Food - CEFood 2026

Date

September 23rd - 26th 2026

Hour

9:00 h.

Location

Radisson Hotel Plovdiv
Onsite Event
Registration

Invitation

Dear Participants,
We, the University of Food Technologies, are privileged and honored to warmly invite you to participate in the 13th Central European Congress on Food 2026 (CEFood 2026), which will be held in the oldest living city in Europe – Plovdiv, Bulgaria, from September 23rd to September 26th 2026.
CEFood 2026 will be hosted at the prestigious Radisson Hotel Plovdiv, offering an excellent setting for academic exchange and collaboration in the vibrant cultural heart of Plovdiv. As the European Capital of Culture in 2019, Plovdiv provides a unique blend of history, innovation, and cultural heritage that will enrich the congress experience. Being one of the oldest cities in Europe and a leading educational and research hub, Plovdiv serves as an inspiring location for fostering scientific dialogue and innovation. 
We invite researchers, scholars, professionals, and enthusiasts in the fields of food science and technology, and related topics to present their latest findings and innovations. The scientific program will also encompass areas such as biotechnology, food engineering and industrial technologies, tourism and hospitality, as well as interdisciplinary topics that connect science with practice. Inspiring plenary lectures will serve as the cornerstone for each session in the final program, fostering knowledge exchange and collaboration across diverse domains.
Prof. Galin Ivanov, DSc – Rector of UFT and Honorary Congress Chairman
Prof. Georgi Kostov, DSc – Congress Chairman

 

 

Supporters & Partners

 

Location

Radisson Hotel Plovdiv

https://hotelimperial.bg/
6 Lev Tolstoy Street, Plovdiv 4017, Bulgaria
SEE MORE

Registration

Type of registration feeEarly bird registration fee /until 15 June/Late and on-site registration fee /after 15 June/
Basic fee200 EUR260 EUR
Full fee390 EUR500 EUR
Reduced basic fee (EFFoST members)180 EUR220 EUR
Reduced full fee (EFFoST members)350 EUR450 EUR
Reduced basic fee (students, PhD students)140 EUR180 EUR
Reduced full fee (students, PhD students)270 EUR350 EUR
Industry member fee700 EUR900 EUR

The Basic Fee includes:
Access to the scientific programme and exhibition, delegate kit, certificate of participation, Book of Abstracts (electronic version), one publication (full-text paper in the Congress journal), coffee breaks, and a cocktail reception.

The Full Fee includes:
Access to the scientific programme and exhibition, delegate kit, certificate of participation, Book of Abstracts (electronic version), one publication (full-text paper in the Congress journal), coffee breaks, cocktail reception, three lunches, and two dinners.

Additional publication:
An extra full-text publication in the Congress journal can be requested and paid separately at the price of ЕUR 50.

register here

Schedule

23/09/2026, Wednesday

24/09/2026, Thursday

25/09/2026, Friday

26/09/2026, Saturday

  • 18:00 - 19:00Registration
  • 19:00Welcome cocktail
  • 9:00Official opening
  • 9:30 - 11:00Plenary & Keynote talks
  • 11:00 - 13:00Session 1 - Sustainable and circular food systems
  • 13:00 - 14:30Lunch
  • 14:30 - 16:00Session 2 - Digitalization and industry in the food chain
  • 16:00 - 18:00Poster session 1
  • 18:00 - 19:00Workshop
  • 20:00 Dinner
  • 9:00 - 11:00Plenary & Keynote talks
  • 11:00 - 13:00Session 3 - Advanced Processing and Safety Technologies
  • 13:00 - 14:30Lunch
  • 14:30 - 16:00Session 4 - Functional, personalized and future foods
  • 16:00 - 18:00Poster session 2
  • 18:00 - 19:00Workshop
  • 20:00 Dinner
  • 9:00 - 11:00Plenary & Keynote talks
  • 11:00 - 13:00Session 5 – One health, innovation & competitiveness
  • 13:00 - 14:30Lunch
  • 14:30Congress closing
Program

Committees

Local Organizing Committee (LOC)
Georgi Kostov, Galin Ivanov, Georgi Dobrev, Dessislav Balev, Albert Krastanov, Venelina Popova, Plamen Mollov, Kiril Mihalev, Vesela Shopska, Rositsa Denkova-Kostova, Anton Slavov, Tzveta Luizova-Horeva, Kostadin Fikiin, Sonia Burgudzhieva, Gabriéla Versteeg, Dessislava Vangelova
Scientific Committee
Dasha Mihaylova, Diana Bogueva, Diego Garcia Gonzalo, Alain Le Bail, James Carson, Angela Capece, Stefan Dragoev, Velizar Gochev, Cristina Luísa Silva, Manubu Watanabe, Charles Brennan
International Advisory and Honorary Committee
Peter Raspor, Diána Bánáti, Kostadin Fikiin, Kata Galić, Peter Šimko, Viktor Nedović, Vladimir Kakurinov, Ovidiu Tița, Zlatan Sarić
The members of the International Advisory and Honorary Committee understand and exercise their responsibility in promoting CEFood in their countries at all relevant scientific and professional levels and circles.

 

 

Topics

General topics: Circularity & Consumer Science; Emerging Technologies & Education; Functional & Future Foods; One Health & Omics; Open Innovation & Opportunities; Digital & Green Dimensions
Detailed topics

Speakers

Prof. Alain Le-Bail

Assoc. Prof. Angela Capece

Assoc. Prof. James Carson

Prof. Stefan Dragoev

Prof. Diego Garcia Gonzalo

Prof. Manabu Watanabe

Call for Abstracts

Аll interested participants are welcomed to submit an abstract at CEFOOD2026@uft-plovdiv.bg in accordance with the guidelines provided below. All accepted abstracts will be included in an official electronic publication.
The deadline for abstract submission is May 1, 2026.
Abstract_template_CEFOOD26

 

Congress journal

Selected publications from the participation in the congress will be published within the framework of the participation fee in the indexed journal of UFT-Plovdiv “Food science and applied biotechnology” (e-ISSN: 2603-3380; DOI prefix: 10.30721; Edited by: Stefan G. Dragoev) (https://www.ijfsab.com/index.php/fsab).
Food Science and Applied Biotechnology (e-ISSN: 2603-3380) is an international journal that provides an advanced forum for studies related to the fundamentals and innovations in food science and applied biotechnology.
It is a double-blind peer-reviewed journal that publishes high-quality research papers in the areas of food science and technology, applied biotechnology, bioprocess engineering, food process engineering, food chemistry and biochemistry, food microbiology and safety, food ecology and toxicology, food and nutrition, dietetics and catering. The journal ensures rapid turnaround time for reviews and publication.
Food Science and Applied Biotechnology publishes original research papers, review articles, including critical reviews, short communications and technical notes on the latest developments in food science and applied biotechnology, with a strong emphasis on originality and scientific quality.

Accommodation

Radisson Hotel Plovdiv

https://radissonplovdiv.bg/bg/nachalo/
6, Lev Tolstoy str., Plovdiv
SEE MORE

Useful Information

GETTING THERE
Getting to Plovdiv
The main airport for Plovdiv is Sofia airport. Plovdiv has an existing air transport infrastructure, however the current traffic at Plovdiv Airport is pretty low and it operates mainly charter and low cost flights from/to London.
From/to Sofia there are many daily buses and trains. Buses heading to Plovdiv operate almost every hour of the day and the bus ride takes less than the train one, about 2 hours.
Organized transfers
Organized transfers (individual and shared) will be provided from Sofia Airport to the venue of the conference and back for the days of the event. You will be able to book your transfers through the online registration system after January 31, 2026.
Getting to the venue
The address of Radisson Hotel Plovdiv is 6, Lev Tolstoy str. / 1A, Arch. Kamen Petkov str.
CITY TRANSPORT
Plovdiv does not have a metro, but it has a well-developed city bus network.
Taxis also provide a quick, convenient, and reasonably priced option for getting around the city.
PASSPORTS & VISAS
Bulgaria has the European Union’s Common Visa Policy as a member country accepting European citizens freely. All non-EU citizens are required to have a passport to enter the EU with the appropriate visas. Conference attendees are personally responsible for making their own visa arrangements. You can find out more about visas at https://www.mfa.bg/en/services-travel/consular-services/travel-bulgaria/visa-bulgaria.
However, if you need an invitation letter, please send a mail to petia@cmebg.com.
MONETARY SYSTEM
Bulgaria will adopt the Euro (EUR) as its official currency starting from January 1, 2026, and all payments, both in cash and by card, will be made in euros.
TIPPING
When a gratuity is not included in your bill, which is usually the case, 10% is customary. If service is outstanding, you could go as high as 15%. With taxi drivers, you usually just round up the sum if you have been happy with the ride or for the sake of convenience.
CLIMATE
The climate in Bulgaria is moderate continental with beautiful blooming spring, dry and hot summer, long and pleasant autumn, and mild winter with lots of opportunity for skiing.
At the end of September, the weather in Bulgaria is usually mild and pleasant with daily temperatures of around 22–25 °C. The weather in Plovdiv is usually milder and sunnier than the rest of the country.
You may check current weather in Plovdiv HERE.
TIME
Summer time: GMT + 3 hrs. (March through October)
ELECTRICITY
220 Volts, 50 Hz
Bulgaria uses CEE 7/4 (German “Schuko”) power plugs and sockets.

CONGRESS MANAGEMENT AND EVENTS Ltd.

www.cmebg.com

Petia Sokolova
petia@cmebg.com
Linkedin-in Instagram Youtube
  • © 2021 Congress Management & Events.All rights reserved. Webdesign by RightLeftBrains.

Какво търсите днес?

What do you need today?