F&V Processing 2020 – Third Symposium on Fruit and Vegetable Processing

A sustainable processing chain for high quality and healthy fruits and vegetables

National and international food and health organisations recommend a high daily intake of fruit and vegetables. Processing stabilizes fragile fresh fruits and vegetables, offers convenience to consumers, yearlong availability and diversity. How can processing of fruits and vegetables meet food health aspirations, while preserving the environment and having a positive social and economic impact?

The F&V processing 2020 conference meets this challenge. Senior and junior Scientists from around the world and involved in the all aspects of Fruit and Vegetable processing are invited to join the conference in Avignon and to exchange.

The end initially planned in April 2020 was postponed due to the coronavirus outbreak.