IHC 2022

International Horticultural Congress

IHC 2022 AT A GLANCE

Program

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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

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<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>

S17 - Session P4 - Quality build-up under the Impact of the impact of pre- and post-harvest factors II - Screen 17.2

Information

Symposium including this Eposter session

S17 International symposium on integrative approaches to product quality in fruits and vegetables

Eposter flash presentations of this EPoster Session

S17 - Session P4 - Resource efficiency optimisation of 2nd class vegetables via biorefinery solutions to improve sustainability in the agrifood chain and climate change resilience: the European project “DEMETER”

S17 - Session P4 - Optimization and effect of high-pressure processing on the microbial, physico-chemical quality and aromatic volatile composition of young aromatic coconut (Cocos nucifera L.) water

S17 - Session P4 - Dehydrated asai pulp, an alternative to preserve its functional characteristics

S17 - Session P4 - Impact of industrial freezing on quality attributes of carrot slices

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