Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, reviewers and experts in Dresden in October 2023 to debate the latest scientific advances.
By attending the 3rd Food Chemistry Conference you can acknowledge past achievements and help shape the future of food chemistry research and its impact on quality, nutrition/health and food safety. You cannot miss this event in 2023!
Conference Topics:
Abstracts are now invited on the following topics. They should be submitted using the online abstract submission system https://app.oxfordabstracts.com/login?redirect=/stages/1987/submitter. Deadline: 21 April 2023
1. Components in foods
This theme includes improved nutrients, bioactive compounds, allergens, flavour and aroma profiles in foods, including novel ingredients and alternative protein sources, as well as sensory aspects, consumer perception and acceptance, authenticity and traceability, and microbiology whether food safety or potential health benefits (e.g. lactic acid bacteria).
2. New and rapid methods for food chemistry
This theme includes analysis of components in foods or novel ingredients using new and/ or rapid method or innovative applications; metrology for food and nutrition analyses; methods for determining roles of foods and/ or food components in human health using omic technologies and/ or system biology.
3. Effects of novel processing on food chemistry
This theme includes the impact of novel processing including reformulation and food coatings on food quality and safety, including prevention of zoonosis, and food technologies, such as novel delivery systems and applications in the diet or active packaging.
4. Valorisation of food co-products
This theme includes approaches for reducing food waste and exploitation of food waste/ co-products or under-utilised biomaterials leading to improved sustainability of food chain(s).
5. Food chemistry: Fate in foods and humans
This theme includes the risk assessment and communication of food components, as related to metabolism in humans, residues in food products, toxicology, modelling and simulation.
By attending the 3rd Food Chemistry Conference you can acknowledge past achievements and help shape the future of food chemistry research and its impact on quality, nutrition/health and food safety. You cannot miss this event in 2023!
Conference Topics:
Abstracts are now invited on the following topics. They should be submitted using the online abstract submission system https://app.oxfordabstracts.com/login?redirect=/stages/1987/submitter. Deadline: 21 April 2023
1. Components in foods
This theme includes improved nutrients, bioactive compounds, allergens, flavour and aroma profiles in foods, including novel ingredients and alternative protein sources, as well as sensory aspects, consumer perception and acceptance, authenticity and traceability, and microbiology whether food safety or potential health benefits (e.g. lactic acid bacteria).
2. New and rapid methods for food chemistry
This theme includes analysis of components in foods or novel ingredients using new and/ or rapid method or innovative applications; metrology for food and nutrition analyses; methods for determining roles of foods and/ or food components in human health using omic technologies and/ or system biology.
3. Effects of novel processing on food chemistry
This theme includes the impact of novel processing including reformulation and food coatings on food quality and safety, including prevention of zoonosis, and food technologies, such as novel delivery systems and applications in the diet or active packaging.
4. Valorisation of food co-products
This theme includes approaches for reducing food waste and exploitation of food waste/ co-products or under-utilised biomaterials leading to improved sustainability of food chain(s).
5. Food chemistry: Fate in foods and humans
This theme includes the risk assessment and communication of food components, as related to metabolism in humans, residues in food products, toxicology, modelling and simulation.
