Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge on October 10-12, 2023 in Dresden, Germany
- Event Type: Conference
- Presentation: Physical
- Website URL: https://www.elsevier.com/events/conferences/food-chemistry-conference
- Program URL: https://www.elsevier.com/events/conferences/food-chemistry-conference/programme
- Contact URL: https://www.elsevier.com/events/conferences/food-chemistry-conference
- Contact E-mail: [email protected]
- Location: Dresden, Germany
- Venue: Hilton
- Date: October 10-12, 2023
- Final Submission: April 21, 2023
- Notification: June 16, 2023
- Organization: Elsevier
- Conference Tags: biochemistry food science food safety food chemistry food quality food processing food waste
Welcome to the 3rd Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge, which will take place from 10 - 12 October 2023 at the Hilton Desden, Dresden, Germany.
The programme will include keynote and plenary talks from renowned speakers as well as parallel sessions with contributory oral presentations and poster sessions covering a wide range of topics.
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!
WHO WILL ATTEND?
The conference will bring together academics, governmental bodies, corporate research and development specialists and equipment or service developers/suppliers involved in the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used.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.
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).
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.
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.
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).
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.
- Poster Topics
- New and rapid analysis and/ or detection methods including molecular pathways - this would include elaboration of bioactives in foods, composition and behaviour in foods, and uptake in model systems or humans after consumption
- Effects of novel/green processing and environmental conditions on foods and food compounds
- Valorisation of food co-products and minimising losses and waste in food production
- Material science including innovative edible films, coatings, and dynamic packaging of foods
- Information technologies, modelling systems, and computation methods - this includes modelling bioactives in foods/ compounds and their impact on human health
- Labelling, authenticity and traceability
- Components in foods - this includes nutrients, bioactives including protein, allergens, contaminants, and toxicants
- Food safety and sustainable food systems
- Novel nano-/micro-delivery systems and food structures/systems
- Food omics - methods and outcomes in foods or humans
Name: Elsevier
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