Food Chemistry Conference

4th Food Chemistry Conference: Reshaping Global Food Systems

14-16 October 2025 | Hilton Glasgow, Scotland, UK

Sunrise View of Dresden Cathedral and Dresden Castle at Theaterplatz, Dresden, Germany - stock photo

Reshaping Global Food Systems

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.

#FoodChem25 打開新的分頁／視窗

About

Food Chemistry 打開新的分頁／視窗 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 3^rd 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."

Conference topics

Oral topics

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

Poster Topics

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

Conference deadlines

Abstract submission deadline – 18 April 2025

Author notification deadline – 13 June 2025

Author registration deadline – 25 July 2025

Early bird deadline – 25 July 2025

Supporting publications

Food Chemistry 打開新的分頁／視窗

Food Chemistry: X 打開新的分頁／視窗

Food Chemistry: Molecular Sciences 打開新的分頁／視窗

Food Chemistry: Advances 打開新的分頁／視窗

Food Chemistry Special issue

Food Chemistry 打開新的分頁／視窗 will publish a Special Issue related to the 4^th 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.

View all Committee & Speakers

Discover and participate

Present your latest research: Poster abstracts accepted until 1 June 2025.

Submit abstracts here

Sponsors & Exhibitors

Choose from a variety of sponsorship and commercial options to raise your profile and position your company as a thought leader in the community.

View all Sponsors & Exhibitors

Conference history

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

Download 3rd Food Chemistry 2023 Oral Programme 打開新的分頁／視窗

2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

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 打開新的分頁／視窗 | Poster program 打開新的分頁／視窗

First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

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