Euro Food Chemistry XV
Food for the Future
Topics: Food Chemistry, Analytical Chemistry, Biochemistry, Keywords: Bioactive food components, food processing, micro- and macronutrients, functional foods
Date: /5/6/7/8/ July 2009, Copenhagen, Denmark, Europe
Web Site, Contact: eurofood@discongress.com
Official Information:
The 15th EURO FOOD CHEM conference 5-8 July 2009 will be held at Faculty of Life Sciences (LIFE), University of Copenhagen, Denmark. The conference is organized by the Food Chemistry Division of the European Association for Chemical and Molecular Sciences (EuCheMS).
The conference will focus on:
- food for nutritional need,
- food to be delighted with, and
- food for health and disease protection.
These topics are to be addressed as functions of the molecular structure of food components after food processing, storage, and preparation.
The scientific sessions comprise:
Food processing
New developments in food processing
- Opportunities and limitations in new PEF, HP/T novel processing
Sensory active compounds
Sensory active compounds and the impact of food processing on colour, smell and taste
Micro- and macronutrients
Bioavailability of micro- and macronutrients - how to measure?
Bioactive food components
Bioactive food components - good and/or bad?
- New knowledge concerning health compromising native food components or substances formed during storage and food preparation
Food for health
Food for health and well-being; assessing health claims
- Balanced ratio of Ω6/Ω3 and eicosanoids (prostaglandins) in human diets
Functional foods
New developments in functional foods
- Industrial and consumer perspectives
Young scientist session
