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XIXth EuroFoodChem Conference
4 oktober - 6 oktober
On behalf of the Organisers of the XIXth EuroFoodChem Conference, it is my great pleasure to invite you to this conference which will take place from 4th-6th October 2017, in Budapest, capital of Hungary.
This Conference will be organised under the umbrella of the Food Chemistry Division of European Association for Chemical and Molecular Sciences (EuCheMS) in cooperation with the Hungarian Chemical Society and the Faculty of Food Science, Szent István University, Budapest.
The EuroFoodChem series of conferences is the flagship of the Division of Food Chemistry of EuCheMS and was initiated by our first Chairman, Professor Peter Czedik-Eysenberg.This is the second time that Budapest has been chosen as a venue, following EuroFoodChem X in 1999. At that time the Conference Chair was Professor Radomir Lásztity.
One of the most important aims of the EuroFoodChem Conference series is to bring together experienced and younger colleagues who share an overall interest in food, e.g. food specialists and other professionals from universities, research institutes, laboratories, industrial bodies, consumer and public authorities from Europe and beyond.
The topics of the XIXth EuroFoodChem Conference will reflect the Central Role of Food Chemistry within the Food Science. Specifically:Chemical reactions and interactions of food components; Chemical changes in food under processing and storage; Bioactive constituents and micronutrients; Food flavour, pigments and additives; Functional foods and ingredients; Novel foods and nanomaterials; Food adulteration, authenticity and traceability; Food composition, quality and safety; Novel methods for food chemistry; Food chemistry in bio-economy.
Budapest, the capital city of Hungary, is an architectural paradise, being an ancient city with different cultural influences, including Roman and Ottoman. It is considered one of the most beautiful cities in Europe with its lively centre, splendid parks, the majestic River Danube, tall churches and spas.
The Banks of the Danube, the Buda Castle Quarter and Andrássy Avenue are all UNESCO World Heritage sites. And there is something else that keeps bringing visitors back to us – the legendary Hungarian hospitality. Experience it yourself during your stay at the EuroFoodChem conference.
Prof. Dr. Livia Simon Sarkadi
President of the Hungarian Chemical Society
Chair of the XIXth EuroFoodChem Conference
- Food composition, quality and safety
- Food chemistry in bio-economy
- Chemical reactions and interactions of food components
- Chemical changes in food under processing and storage
- Bioactive constituents and micronutrients
- Food flavour, pigments and additives
- Functional foods and ingredients
- Novel foods and nanomaterials
- Food adulteration, authenticity and traceability
- Novel methods for food chemistry
Participants are invited to submit abstracts for poster and oral presentation on subjects within the scope of the Conference using the on-line registration, abstract submission and file upload system.
A participant can submit one presentation abstract.
|before 31 May 2017||after 31 May 2017|
|Full participants||480 EUR||560 EUR|
|Students||320 EUR||400 EUR|
|Accompanying persons||200 EUR||250 EUR|
|Submissions of Abstracts||31 January 2017|
|Authors Notification of acceptance||28 February 2017|
|Early registration and payment||31 May 2017|
Livia SIMON SARKADI (Hungary)
Marco ARLORIO (Italy) – Chair, EuCheMS FCD
Michael MURKOVIC (Austria) – Secretary, EuCheMS FCD
Vieno PIIRONEN (Finland)
Hans Jacob SKARPEID (Norway)
Irena VOVK (Slovenia)
Henryk ZIELINSKI (Poland)
Manuel Coimbra (Portugal)
Local Organizing Committee
Rita TÖMÖSKÖZI FARKAS