This conference is organised by Elsevier

Conference deadlines

Abstract submission deadline  - 7 June 2019

Author registration deadline - 2 August 2019

Early bird deadline - 16 August 2019


Conference Co-Chairs

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Paul Finglas

Quadram Institute Bioscience, UK

Paul Finglas joined Quadram Institute Bioscience, formally known as the Institute of Food Research, in 1981 and is currently Head of the Food Databanks National Capability at the Institute https://fdnc.quadram.ac.uk/, and research leader in Food and Health.

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<span id=Daniel Granato">

Daniel Granato

State University of Ponta Grossa, Brazil

Daniel Granato is a Food Engineer (State University of Ponta Grossa, Brazil), M.Sc in Food Technology (Federal University of Paraná, Brazil), PhD in Food Science – Experimental Nutrition (University of São Paulo, Brazil), PhD in Food Chemistry (Wageningen University, the Netherlands), and concluded his Post-Doctoral in Chemometrics at RIKILT-Wageningen University (Netherlands) and another Post-Doctoral in Food Science and Technology at State University of Ponta Grossa (Brazil). Currently, he works as an Adjunct Professor at the State University of Ponta Grossa in the Department of Food Engineering.

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<span id=Francisco Hidalgo">

Francisco Hidalgo

Instituto de la Grasa, CSIC, Spain

Francisco J. Hidalgo is Research Professor at the Instituto de la Grasa, from the Spanish National Research Council (CSIC). He obtained his PhD in Chemistry at University of Seville (Spain) and worked as postdoc with Prof. John E. Kinsella at Cornell University and Prof. Al L. Tappel at University of California (Davis).

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<span id=John van Camp">

John van Camp

University of Gent, Belgium

John Van Camp obtained an MSc (1989) and PhD in Bio-Science Engineering (1996) at the Faculty of Bio-Science Engineering, Ghent University. He did a post-doc at the “Institut für Physiologie und Biochemie der Ernährung” in Kiel, Germany (1997). Afterwards he became nutritionist associated to “nutriFOODchem”, research group Food Chemistry and Human Nutrition at FBE-UGent.

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Scientific Committee

Cesarettin Alaşalvar, Food Institute at TÜBİTAK Marmara Research Centre, Turkey
Carlos Alvarez, Teagasc Food Research Centre, Ireland
Edna Amante, Federal University of Santa Catarina, Brazil
Siân Astley, EuroFIR AISBL, UK
Maurizio Battino, Università Politecnica delle Marche, Italy
Saïd Bouhallab, INRA, France
Paul Brereton, Queens University Belfast, Ireland
Danijela Bursać Kovačević, University of Zagreb, Croatia
Isabel Castanheira, Instituto Nacional de Saúde Dr Ricardo Jorge, Portugal
Dimitris Charalampopoulos, University of Reading, UK
Harold  Corke, Shanghai Jiao Tong University, China
Joana Costa, University of Porto, Portugal
Bruno De Meulenaer, Ghent University, Belgium
Stephen Elmore, University of Reading, UK
Alberto Escarpa, University of Alcalá, Spain
Isabel Ferreira, Instituto Politécnico de Bragança, Portugal
Paul Finglas, Institute of Food Research, UK
E. Allen Foegeding, North Carolina State University, USA
Vural Gokmen, Hacettepe University, Turkey
Daniel Granato, State University of Ponta Grossa, Brazil
Ralf Greiner, Max Rubner-Institut, Germany
Francisco Hidalgo, Instituto de la Grasa, CSIC, Spain
Amin Ismail, Universiti Putra Malaysia, Malaysia
Charlotte Jacobsen, Technical University of Denmark, Denmark
Paul Kilmartin, University of Auckland, New Zealand
Alejandro Marangoni, University of Guelph, Canada
Laurie Melton, University of Auckland, New Zealand
Kazuo Miyashita, Hokkaido University, Japan
Paolo Oliveri, Università di Genova, Italy
Ron Pegg, The University of Georgia, US
Anne Pihlanto, Natural Resources Institute, Finland
Predrag Putnik, University of Zagreb, Croatia
Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Fidel Toldrá, Spanish National Research Council, Spain
Francisco A. Tomás-Barberán, Spanish Council for Scientific Research (CSIC), Spain
Ana M. Troncoso, University of Seville, Spain
William G. Tycho Willats, Newcastle University, UK
Franz Ulberth, European Commission, Belgium
John van Camp, University of Gent, Belgium
Saskia van Ruth, Wageningen University and Research Centre, Netherlands
Yannick Weesepoel, Wageningen University and Research Centre, Netherlands
Ron Wrolstad, Oregon State University, US
Yongquan Xu, Chinese Academy of Agricultural Science, China
Oxana Ye Rodionova, Semenov Institute of Chemical Physics RAS, Russia
Liang Zhang, Anhui Agricultural University, China
Peng Zhou, Jiangnan University, China

2nd Food Chemistry Conference - Prizes

All accepted oral and poster authors, who attend the conference to present their paper, will be considered for the following prizes:-

  • Best Oral Presentation
  • Best Poster Presentation – one in each category
  • Best Overall Poster Presentation

Winners will receive a year’s free subscription to the journal Food Chemistry.

Special Issue

Prize-winners will be invited to submit a full paper for peer-review to be considered for publication in a special issue of the journal Food Chemistry.

The closing date for submission is 31 October 2019.