XIXth EuroFoodChem Conference
October 4-6, 2017, Budapest, Hungary
A confernce organized by the Division of Food Chemistry of EuCheMS
The topics of the XIXth EuroFoodChem Conference will reflect the Central Role of Food Chemistry within the Food Science. Specifically: Chemical reactions and interactions of food components; Chemical changes in food under processing and storage; Bioactive constituents and micronutrients; Food flavour, pigments and additives; Functional foods and ingredients; Novel foods and nanomaterials; Food adulteration, authenticity and traceability; Food composition, quality and safety; Novel methods for food chemistry; Food chemistry in bio-economy.
Topics
- Food composition, quality and safety
- Food chemistry in bio-economy
- Chemical reactions and interactions of food components
- Chemical changes in food under processing and storage
- Bioactive constituents and micronutrients
- Food flavour, pigments and additives
- Functional foods and ingredients
- Novel foods and nanomaterials
- Food adulteration, authenticity and traceability
- Novel methods for food chemistry
More information:
http://www.eurofoodchem2017.mke.org.hu
Swiss Delegate in the EuCheMS Division of Food Chemistry:
Thomas Gude,
David Spichiger, SCS
06.03.2017