The 11th Edition of the "International Conference of Predictive Modelling in Food" (ICPMF11) in Braganza, Portugal, at the Polytechnic Institute of Braganza held 17-20th September 2019.

Over 130 participants from all over the world

 
 

ICPMF 11 Conference 2019 in Bragança (Portugal)

Over 130 participants from all over the world

 
 

The International Committee on Predictive Modelling in Food (ICPMF)

The International Committee on Predictive Modelling in Food (ICPMF)

 
 

The International Committee on Predictive Modelling in Food (ICPMF)

The International Committee on Predictive Modelling in Food (ICPMF)

What is ICPMF?

The International Committee on Predictive Modelling in Food (ICPMF) was founded on 12 September 2011 in Dublin during the ICPMF-7 conference. Since 2014, ICPMF is a subcommittee of The International Committee on Food Microbiology and Hygiene (ICFMH), and through this link, is now under the umbrella of the International Union of Microbiological Societies (IUMS).

GOALS

Predictive Modelling for Food

To foster the development and use of mathematical modelling in food science

Food Safety and Quality

To Improve Food Safety and Quality and Food Process Optimization through transferring the Know-How on Predictive Model to the different levels along the Food Chains

Predictive Modeller Community

To create a strong predictive modeller community able to advance in Predictive Mathematical Tools for Food by increasing the presence in media, science, academia, etc

Educational Programmes

To develop educational programmes to train scientists, academia and food professionals in Predictive Modelling Tools in Foods

FEATURED INFORMATION

Conferences

The next 13th International Conference of Predictive Modelling in Food will be held in Athens from the 1 st to the 3 rd September 2025. It is will comprise themes such as: the use of Data Science, AI, Machine Learning, and their tools for decision making in the Food sector, Digital twins in the Food Sector , Food safety by design: tools and decision support systems, and many others.

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Events

International course: Reaction kinetics in food science 12th edition

The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a cascade of reactions. The food scientist needs to optimize the quality of food, and this can only be done in a quantitative way with the proper use of kinetics.

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ICPMF EXECUTIVE BOARD CONTACTS

DR. Fernando Perez-Rodriguez

ICPMF Chair

University of Cordoba

Department of Food Science and Technology,
Ed. Darwin (C1)- Anexo, Campus Rabanales)
Cordoba 14014 (Spain)

Dr. Ursula A. Gonzales-Barron

ICPMF Secretary

CIMO-Polytechnic Institute of Braganza

CIMO, Instituto Politecnico de Braganza,
Campus de Santa Apolonia,
5300-253 Braganza(Portugal)

CONTACT FORM