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4th Food Chemistry Conference: Reshaping Global Food Systems
14-16 October 2025 | Hilton Glasgow, Scotland, UK
Reshaping Global Food Systems
Welcome to the 4thFood Chemistry Conference: Reshaping Global Food Systems, which will take place from 14 - 16 October 2025 at the Hilton Glasgow, Scotland, UK.
Join the journal editors, board members, authors, reviewers and experts in Glasgow in October 2025 to debate the latest scientific advances.
The program 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 4th 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 2025!
Who will attend? The conference will bring togetheracademics, 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.
Comments from delegates who attended the 3rd Food Chemistry Conference:
“The conference was really well organized and covered different but very interesting themes. Overall, everything went perfectly (the presentations, coffee breaks and lunch). All the members of the organization were very friendly and helpful.”
“The subjects of the presented works were very interesting, and the organization was on point. The networking was also very easy and fruitful.”
“Conferences on this particular topic “Food Chemistry” are rare. Bringing everyone working in this line together is commendable."
Food Chemistry se abre en una nueva pestaña/ventana will publish a Special Issue related to the 4th Food Chemistry Conference. All presenters (oral and poster) at the conference are invited to submit a paper on their presented work for the Special Issue. Further details will be available soon.
Keynote and plenary talks from renowned speakers
The program will include invited plenary lectures, contributed talks and poster sessions highlighting the latest food science research. The program will be curated by a committee of world class academic leaders in their respective fields.
3rd Food Chemistry Conference - Shaping a Healthy and Sustainable Food Chain through Knowledge
10 - 12 October 2023 | Hilton Dresden, Dresden, Germany
Topics:
Insights into components in foods
This theme covers nutrients, bioactive compounds, allergens, flavour/taste/aroma profiles in foods (including novel food ingredients), considering sensory aspects, consumer perception, authenticity and traceability, and microbial biotechnological approaches aiming to improve food safety or potential health benefits.
New, rapid, or green 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 analysis; methods for determining roles of foods and/or food components in human health using omic technologies and/or system biology.
Effects of processing on food chemistry including novel delivery systems and packaging
This theme includes the impact of novel processing, delivery and packaging approaches including food matrix reformulation and food coatings on food quality and safety, stability and bioavailability of nutrients and bioactives, and prevention of zoonosis.
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 food foods and humans
This topic includes studies involving information technologies, in vitro/in vivo experimental and mathematical/computational models, and 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