Food Chemistry Conference
3rd Food Chemistry Conference
10 - 12 October 2023 Hilton Dresden, Dresden, Germany
Shaping a Healthy and Sustainable Food Chain through Knowledge
Welcome to the 3rdFood Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge, which will take place from 10 - 12 October 2023 at the Hilton Desden, Dresden, Germany.
Food Chemistry (opens in new tab/window) 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 Dresden in October 2023 to debate the latest scientific advances.
Successfully submitted abstracts will be acknowledged with an electronic receipt including an abstract reference number, which should be quoted in all correspondence. Allow at least 2 hours for your receipt to be returned to you.
Once the paper is accepted, at least one of the authors must register for the conference and present the paper at the conference.
TOFWERK is making the world a cleaner place through innovative solutions for chemical analysis. TOFWERK scientists and engineers design, manufacture, and optimize high performance mass spectrometers for new applications to support researchers and industrial customers around the world.
Contact Elsevier conference teams
Sponsoring and exhibiting Daphne Llewellyn Davies Tel: +44 (0)7905 762721 Eml: [email protected](opens in new tab/window)
2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety
17 – 19 September 2019 | Melia Seville Hotel, Seville, Spain
Chemical reactions in foods
Food Structure and Food Quality
Food Authentication and Traceability
Data analysis in Food Science
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
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