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.