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9th international conference CHEMICAL REACTIONS IN FOODS IX (CRF 2023)

13/09/2023 a 15/09/2023 Praga, República Checa organised under auspices of Division of Food Chemistry, EuChemS

This is to invite you to participate in the 9th international conference CHEMICAL REACTIONS IN FOODS IX (CRF 2023), held in Prague, 13 - 15 September 2023.

This event, representing continuation of successful series of meetings held in Prague in 1992 – 2017, is organised under auspices of Division of Food Chemistry, EuChemS.

This time the key focus of CRF 2023 is CHEMISTRY & NUTRITION SCIENCE BEYOND SMART FOOD DESIGNING.

Challenges to be addressed by CRF 2023 are as follows:

 
  • RAW MATERIALS FOR FOOD PRODUCTION

Factors affecting essential and other biologically active compounds content / pattern; changes during post-harvest handling; strategies of bioactivities screening and combining with ´omics data; selection of premium quality raw materials; conditions related to origination/losses of ´health promoting´ compounds, stability assessment

 
  • PROCESSING & STORAGE

New knowledge on reaction pathways and interactions of food components under various processing/storage condition resulting in changes of quality attributes with a special focus on Maillard reaction; advanced analytical strategies for in-depth studies of both major and minor nutrients composition changes; prediction models

 
  • STRATEGIES TO IMPROVE QUALITY, SAFETY AND SHELF LIFE INCREASE

Current trends in food production, processing, packaging and distribution; the benefits and limitations of novel ´mild´ processing technologies; critical comparison against conventional approaches in terms of nutritional value, sensory quality and safety; new analytical techniques characterizing these parameters

 
  • FOOD ADDITIVES AND OTHER ADDED INGREDIENTS

MITIGATION OF FOOD CONTAMINANTS AND RESIDUES

Reactions and interactions of food additives, flavorings and other ingredients in food matrices; challenges to prevent process-induced contaminants; mechanism behind mitigation of contaminants/ residues across food production chain

 
  • NOVEL FOODS, BOTANICALS AND FOOD SUPPLEMENTS
  • & UP-CYCLED FOOD

Novel protein sources – future perspectives; plants and herbs - bioactivity testing and bioprospecting strategies; composition and safety characterization; authentication / fraud detection; traceability of origin; shelf-life testing; solutions for food waste and side streams utilization; processes for isolation of food ingredients

 

As long as you are willing to join us, please mark the Chemical Reactions in Foods IX in your calendar. We look forward to seeing you in Prague, in September 2023!

 

Prof Jana Hajslova (University of Chemistry and Technology, Prague, Czech Republic), conference chair

& Prof Marco Arlorio (University of Piemonte Orientale, Italy), conference co-chair

& Prof Vincenzo Fogliano (Wageningen University & Research, The Netherlands), conference co-chair

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Publicado/editado: 30/05/2023