This event continues the successful series of meetings held in Prague in 1992–2012, under the auspicious of Food Chemistry Division, EuCheMS. In line with the series, the theme of our conference in 2017 is new knowledge on chemical reactions during the processing and storage of foods.
Challenges to be addressed by CRF 2017 are:
CHEMICAL REACTIONS IN PROCESSED / STORED FOODS
New knowledge on reaction pathways and interactions of food components under various processing/storage conditions, advanced analytical strategies for in-depth studies of food constituents changes, predictive modelling
RECENT STRATEGIES FOR HIGH FOOD QUALITY, INCREASED SHELF LIFE AND SAFETY
Current trends in food production, processing, packaging and distribution, the impact of novel technologies on reactions resulting in a better nutritional value, improved sensory quality and safety, new analytical techniques characterize these parameters
CHEMICAL REACTIONS INVOLVING FOOD IMPROVEMENT AGENTS (ADDITIVES, ENZYMES, FLAVORINGS), MITIGATION FOOD CONTAMINANTS AND RESIDUES
Reactions and interactions of ´natural food additives, flavorings', colors´ and other ingredients in food matrices; challenges to prevent process-induced contaminants, mechanism behind mitigation of contaminants/residues across food production chain
BIOLOGICALLY-ACTIVE CONSTITUENTS IN FOOD CROPS AND PRODUCTS THEREOF
Bioactivity screening strategies, application of ´omics, factors affecting their origination/losses of ´health promoting´ compounds, stability evaluation, changes during post-harvest handling
CHEMISTRY BEHIND NOVEL FOODS, BOTANICALS AND DERIVED PREPARATIONS, FOOD SUPPLEMENTS
Bioprospection strategies, composition and safety characterization, authentication / fraud detection, traceability of origin, shelf-life testing
Comments