IHC 2022

International Horticultural Congress

IHC 2022 AT A GLANCE

Program

User Guide

Get The Mobile APP

IHC 2022 is organized into 3 key pillars:1-A high scientific level with a unique opportunity to gathering, meeting and debating on the main topics:Competitiveness and skills for the Horticultural sectorsFood, Public Health & Well-beingSustainability of production systemsClimate change mitigation and adaptation solutions2-Making value from Research - Education - IndustryThe IHC2022 will be an opportunity to boost links between Research, Education and Industry in order to facilitate the transfer and application of research for industry. It is also the place to motivate and encourage young minds in Horticulture for the future.3-Developing international collaborations, in particular between South and North. Promoting experience - sharing and bringing together different types of horticulture.100 countries represented2000 delegates25 symposia2000m2 of exhibition

International Horticultural Congress 2022

<p>According to our <a href="https://cdn-api.swapcard.com/public/files/75c4cafe1c0844ab9a9aa853f67790d1.pdf" target="_blank">terms & conditions of participation</a>, your registration data has been shared with our app provider to let you access the Hybrid version of the congress (live sessions, Networking, Q&A,...). You can manage your profile visibility directly on the settings page of the app. For any question contact us at support@swapcard.com</p>

<p>As part of IHC 2022, photographers and video makers will take photos and videos on which delegates are likely to appear. These images will be used and distributed throughout the world, on all media and without time limit of availability, for the promotion of the activities of Destination Angers and the next editions of the IHC Congress. If you do not wish to be filmed or photographed, please report to welcome desk and to the photographer and video makers.</p>

S24 - Session O4 - Keynote: Horticulture in the fight against malnutrition and environment deterioration

Information

Oral session including this Oral presentation

S24 - Session O4 - Food qualities

Log in