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Asociación Mexicana de Ciencia de los Alimentos, AMECA, A.C.
Oral and poster presentations in the Congress and their inclusion of the abstract in the Journal of BioProcess & Chemical Technology (JBCT) ISSN: 2683-3271 book is subjected to the REGISTRATION OF THE PRESENTING AUTHOR NO LATER THAN OCTOBER 26, 2022.
The Abstract registered after OCTOBER 26th, 2022, will be published in a second volume of the JBCT in 2023
REGISTRATION FEES
LAST OPPORTUNITY
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| Professional Member of the AMECA | MX $ 3,700.00 (US$ 192.00*) |
| Professional non-Member | MX $ 6,000.00 (US$ 310.00*) |
| Student Member of the AMECA | MX $ 1,300.00 (US$ 68.00*) |
| Student non-Member | MX$ 2,500.00 (US$ 130.00*) |
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| Professional Member of the AMECA | MX$ 4,400.00 (US$ 228.00*) |
| Professional non-Member | MX$ 6,600.00 (US$ 341.00*) |
| Student Member of the AMECA | MX$ 1,600.00 (US$ 83.00*) |
| Student non-Member | MX$ 3,300.00 (US$ 171.00*) |
Membership fee and/or registration fee to the Congress should be made in the name of the ASOCIACIÓN MEXICANA DE CIENCIA DE LOS ALIMENTOS A. C., in the BANAMEX account number: 7626604 or by electronic transfer to BANAMEX, CLABE: 002190049776266047.
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For Registration PER PERSON to the congress use this link ⟶ https://bit.ly/3ByFxtv.
* In case of international payment use:
PAYPAL ⟶ paypalme/LatinFoodAMECA
Registration of groups of 10-20 students will have a 15% discount, while a 25% discount will be gran-ted to groups of more than 25 students. To register a group use the following link:
GROUPS ⟶ https://bit.ly/33C19sA
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IMPORTANT: after payment as a group, each member of the group must make their individual registration to the congress in the link that is in the registration section marked above in blue.
If you are interested to join the AMECA, follow the process of affiliation available.
For any questions, please send an e-mail to amecaregistro@gmail.com
Note: Registration fees for members are for those students or professionals that have paid membership that cover 2022. The membership is renewed every two years.
