非常抱歉，我们不完全支持您的浏览器。如果您可以选择，请升级到较新版本或使用 Mozilla Firefox、Microsoft Edge、Google Chrome 或 Safari 14 或更高版本。如果您无法进行此操作且需要支持，请将您的反馈发送给我们。
全新设计的官网为您带来全新体验，期待您的反馈 在新的选项卡/窗口中打开
Food Chemistry Conference
14-16 October 2025 | Hilton Glasgow, Scotland, UK
Welcome to the 4th Food Chemistry Conference: Reshaping Global Food Systems, which will take place from 14 - 16 October 2025 at the Hilton Glasgow, Scotland, UK.
Food Chemistry 在新的选项卡/窗口中打开 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 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 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.
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."
Oral and poster abstracts are invited on the following conference topics and should be submitted using the online abstract submission system 在新的选项卡/窗口中打开.
Abstract Submission Deadline: 28 March 2025
Oral Topic 1: Innovative Processing and Sustainable Valorisation
Parallel Session 1. Advanced Processing Techniques for Enhanced Food Quality
Parallel Session 2. Valorisation of Food Co-Products and Waste
Parallel Session 3. Environmental and Economic Impacts of Sustainable Practices
Oral Topic 2: Nutrients, Bioactive Components, and Other Emerging Components
Parallel Session 1. Nutrients and Bioactives: Composition and Benefits
Parallel Session 2. Allergen Identification and Management of Allergens in Foods
Parallel Session 3. Food Sensory Attributes and Consumer Perception
Oral Topic 3: Methods and Technologies for Sustainability
Parallel Session 1. Green and Rapid Analytical Methods in Food Chemistry
Parallel Session 2. Smart and Sustainable Packaging Innovations
Parallel Session 3. Impact of Processing on Component Stability, Bioaccessibility and Bioavailability
Oral Topic 4: Big Data, Artificial Intelligence, and Digital Technologies in Food
Parallel Session 1. Leveraging Big Data to Enhance Food Safety and Quality, and Health Benefits
Parallel Session 2. Simulation and Modelling in Food Processing
Parallel Session 3. Artificial Intelligence and Machine Learning in Food Innovation
1. Innovations in non-thermal processing
2. Innovations in fermentation, germination and extrusion
3. Upcycling food waste into value-added products
4. Characterisation and health benefits of nutrients and bioactives
5. Cutting-edge allergen detection methods
6. Sensory analysis and consumer perception studies
7. Innovations in biodegradable and edible packaging
8. Smart packaging for food quality and safety
9. Big data analytics in food safety and quality control
10. Artificial Intelligence and machine learning in food innovation
Abstract submission deadline – 28 March 2025
Author notification deadline – 13 June 2025
Author registration deadline – 25 July 2025
Early bird deadline – 25 July 2025
Food Chemistry 在新的选项卡/窗口中打开 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.
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.
Present your latest research: Abstracts are invited for talks and posters on the conference themes
Choose from a variety of sponsorship and commercial options to raise your profile and position your company as a thought leader in the community.
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
Download 3rd Food Chemistry 2023 Oral Programme 在新的选项卡/窗口中打开
17 – 19 September 2019 | Melia Seville Hotel, Seville, Spain
Topics:
Analytical Chemistry
Bioactive compounds
Chemical reactions in foods
Food Structure and Food Quality
Food Authentication and Traceability
Data analysis in Food Science
Food Safety
Nutrition
Oral program 在新的选项卡/窗口中打开 | Poster program 在新的选项卡/窗口中打开
30 October - 1 November 2016 | NH Grand Hotel Krasnapolsky, Amsterdam, The Netherlands
Topics:
Emerging non-nutrient bioactives in food - chemistry, analysis, function and health
Chemical reactions in foods: mechanisms, kinetics and impact on quality and health
Food structure, food quality and health including novel digestibility, processing technologies,
Nanotechnology and food packaging
Risk/benefits evaluation of food components
Food authenticity and integrity
Novel and rapid methods for food quality, integrity, and safety
Future research needs and funding opportunities
