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Please select from the following registration options Please select from the following registration options Registration fee payment by October 14, 2022: 30 EUR (VAT included)

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Author/co-author Author/co-authorI will be the sole author of the paperThe paper will be written with co-authors (please list other co-authors if already known)I do not know yet

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Select the section and within the section the topic to which your paper belongs Select the section and within the section the topic to which your paper belongsFOOD TECHNOLOGY AND NUTRITIONHOSPITALITY AND TOURISMEDUCATION AND TRAINING

Topic TopicTrends and challenges in food technology and nutritionFood fraudSustainable approachesDigitalizationEnvironment-friendly packagingFood losses and food wasteMicroplastics and nanoplastics on a plateNutrition and lifestyleExamples of good practice - food technology and nutrition projectsCommunication with consumers and new promotional approachesLegislation and quality assurance in the field of food technology and nutritionExamples of good cooperation practices between schools and businesses, farms, chambers, associations, and organizations in the field of food technology and nutritionSelf-sufficiencyThe impact of rising prices on eating habits

Topic TopicTrends and challenges in hospitality and tourismDigitalizationSustainable approachesExamples of good practices - projects in the field of hospitality and tourismHospitality and tourism during and after the pandemic in urban and rural areasGreen tourism strategyCommunication with consumers and new promotional approachesDietary restrictions in the hospitality industryActive experiences in pristine nature and sports tourismDevelopment of creative, sustainable, boutique, personalized, and innovative experiences in hospitality and tourismStorytelling for five-star experiences - enjoy the traditionExamples of good cooperation practices between schools and businesses, farms, chambers, associations, and organizations in the field of hospitality and tourismHuman resources challenges in hospitality and tourismIncrease public awareness of professions in hospitality and tourism

Topic TopicTrends and challenges in education and trainingAdvantages and disadvantages of new teaching methods (hybrid, distance learning, etc.)The importance and role of the class teacher, schoolteacher, lecturer, and principal during and after the pandemic (managing constant changes and uncertainty, etc.)Support and inclusion of vulnerable groups of pupils and studentsCommunication etiquette over timeProject work learningExamples of good leadership practicesGlobal teachingCreative teachingEver-changing times also require new promotional approachesExamples of good cooperation practices between schools and the local and global environmentUse of digital applications in the classroomAssessment and grading in a virtual environmentInternational mobility of students, teachers, and lecturers

Add Paper Title 2 Add Paper Title 2 Add Paper Title 2

Paper title 2

Author/co-author Author/co-authorI will be the sole author of the paperThe paper will be written with co-authors (please list other co-authors if already known)I do not know yet

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Key words (up to 5):

Select the section and within the section the topic to which your paper belongs Select the section and within the section the topic to which your paper belongsFOOD TECHNOLOGY AND NUTRITIONHOSPITALITY AND TOURISMEDUCATION AND TRAINING

Topic paper title 2 Topic paper title 2Trends and challenges in food technology and nutritionFood fraudSustainable approachesDigitalizationEnvironment-friendly packagingFood losses and food wasteMicroplastics and nanoplastics on a plateNutrition and lifestyleExamples of good practice - food technology and nutrition projectsCommunication with consumers and new promotional approachesLegislation and quality assurance in the field of food technology and nutritionExamples of good cooperation practices between schools and businesses, farms, chambers, associations, and organizations in the field of food technology and nutritionSelf-sufficiencyThe impact of rising prices on eating habits

Topic paper title 2 Topic paper title 2Trends and challenges in hospitality and tourismDigitalizationSustainable approachesExamples of good practices - projects in the field of hospitality and tourismHospitality and tourism during and after the pandemic in urban and rural areasGreen tourism strategyCommunication with consumers and new promotional approachesDietary restrictions in the hospitality industryActive experiences in pristine nature and sports tourismDevelopment of creative, sustainable, boutique, personalized, and innovative experiences in hospitality and tourismStorytelling for five-star experiences - enjoy the traditionExamples of good cooperation practices between schools and businesses, farms, chambers, associations, and organizations in the field of hospitality and tourismHuman resources challenges in hospitality and tourismIncrease public awareness of professions in hospitality and tourism

Topic paper title 2 Topic paper title 2Trends and challenges in education and trainingAdvantages and disadvantages of new teaching methods (hybrid, distance learning, etc.)The importance and role of the class teacher, schoolteacher, lecturer, and principal during and after the pandemic (managing constant changes and uncertainty, etc.)Support and inclusion of vulnerable groups of pupils and studentsCommunication etiquette over timeProject work learningExamples of good leadership practicesGlobal teachingCreative teachingEver-changing times also require new promotional approachesExamples of good cooperation practices between schools and the local and global environmentUse of digital applications in the classroomAssessment and grading in a virtual environmentInternational mobility of students, teachers, and lecturers

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