It is a big pleasure to announce that the 7^th School on PEF applications in food and biotechnology that was postponed in 2020 is being organised from May, 31^st to June 2^nd, 2020 at the University of Zaragoza (Spain). The Scientific Committee has decided to transform the School into an on-line event. We hope you understand this decision that has been based on the health and safety of participants, their families, and our staff, which are the highest priority to us at this critical time.

The aim of the course is to offer attendants (PhD students, early-stage researchers and industrial users of the technology) with an overview of knowledge and understanding of the basic principles involved in processing by pulsed electric fields and to provide practice in the use of these principles in the food and biotechnological industries. Basic concepts that are required to understand electroporation and generation of pulsed electric fields from an electrical point of view, main effects of the treatments on microbial, plant and animal cells, techniques and research procedures to investigate electroporation and the most recent applications of PEF in the food industry will be presented by experts in the field. Live lectures online will be complemented with live practical sessions online, and short presentations of activities conducted by participants. The course will offer the opportunity of promoting networking and communication between young scientists, experts and industrial partners interested in this attractive technology.