Welcome to the online Abstract Submission process!

Time period for submission of abstracts: March 30th to June, 2017.

Instructions for Submission of Abstracts

The author responsible for presenting the Abstract should be registered in the Congress.

Please do not try to submit the same Abstract more than once. If the system detects a duplicate submission, your Abstract will be rejected.

A maximum of 2 Abstracts will be allowed per registration.

Indicate preference for Oral or Poster presentation.

The Oral presentations will have 10 minutes, followed by another 5 minutes of Questions and Answers and in the form of Poster will have 1 hour, being mandatory the presence of 1 of the authors.

Authors should state, during the online Abstract Submission, if they wish to submit the Abstract as a poster if it is not accepted for Oral presentation and those interested in having their Abstract evaluated for publication in the special issue of 12 SLACA should make that clear during the Submission of Abstracts. The Abstracts prepared in English will be evaluated by members of the Scientific Committee of 12 SLACA and those chosen will be indicated for evaluation by the of FRI editorial board.

The results should not be published prior to the event.

Results should be substantial. The authors should not divide up the results of a study in several Abstracts with little information.

Literature review NOT will be ACCEPTED.

The Abstract should cite quantitative data. We will not accept abstracts that simply state that the results will be discussed later.

Abstracts for Oral and Poster presentation should address the following topics:

  1. Sensory sciences and consumer profile (CS)

  2. (Sensory characterization of food, consumer-food relationship, food service)

  3. Chemical and physicochemical characterization of food (FQ)

  4. (Centesimal composition, physicochemical analyzes, food analysis, bromatology, quantification of compounds in foods, antioxidant analysis, chromatographic analysis, spectrophotometric, etc., non-destructive methods of food analysis)

  5. Formulation e processing of food (FP)

  6. (Food formulation, new product development, food processing, stability and shelf-life)

  7. Food and Health (AS)

  8. (Nutrition, functional foods and bioactive compounds, probiotics, fortified foods, sodium, sugar or fat reduction, toxic compounds in foods, foodborne diseases, pathogenic microorganisms and food spoilage)

  9. Process Engeineering and Emerging Technologies (ET)

  10. (Encapsulation, rheology, extractions, modeling, simulation and optimization of processes, food processing sensors by high hydrostatic pressure, pulsed electric field etc.)

  11. Biochemistry and Biotechnology (BB)

  12. (Fermentation, production and application of enzymes in food, microbial or enzymatic production of products of interest to food, genetically modified food and micro-organisms, post-harvest or post-slaughter biochemical modifications)


The Abstract should be submitted in one of the following languages:

  • Portuguese

  • English (mandatory for consideration for publication in FRI)

  • Spanish

The file should contain Title, Author (citation names in order of authorship), Educational Institution, Scientific text and when necessary financing agency;

Maximum of 300 words for Scientific Text;

Tables and figures should not be included;

The Abstract self should contain: introduction and objectives, methodology, results and discussion, conclusions;

 Do not include references unless necessary;

See here the template


The Abstracts will be sent to the Scientific Committee for analysis. The Scientific Committee reserves the right to refuse or decide the final presentation format. Every effort will be made to agree with the presentation indicated, however, due to the limited number of sessions; the organizers may indicate change from an Oral presentation to a Poster presentation.

Each submission will be preliminarily evaluated using the following criteria:

  • Scientific merit

  • Relevance

  • Creativity and original content

  • Practical application

The Abstracts and presentations must not be commercial in nature and authors should avoid excessive use of trade names of products and companies, unless they are submitted by an exhibitor for the Special Sessions for Exhibitors.


Some abstracts from 12 SLACA will be selected for publication in a special issue of FRI (Food Research International - Elsevier). Those interested in having their abstract published in such special issue should make that clear during the submission procedure. In this case, the abstract must be prepared in English and it will be evaluated by the members of the Scientific Committee of 12 SLACA and by members of FRI editorial board. The authors of the selected abstracts will be asked to write the full paper/short communication according to the guidelines for authors of FRI. The manuscript will undergo a peer-review process according to the journal rules.