NEWS
IMPORTANT DAYS AND DEADLINES
9th International conference
CHEMICAL REACTIONS IN FOODS IX
Chemistry & nutrition science beyond smart food designing
13 - 15 September 2023 ⬤ Prague ⬤ Czech Republic
Chemical Reactions in Foods IX
Dear colleagues,
It is our great pleasure to invite you to participate in the 9th
international conference
CHEMICAL REACTIONS IN FOODS IX (CRF 2023), to be held in Prague, 13
-
15
September, 2023.
This event continues the successful series of meetings held in Prague in 1992–2017, under the auspices of Food Chemistry Division, EuCheMS. The key theme of CRF in 2023 is Chemistry & nutrition science beyond smart food designing.
All sources of food as well as new processing technologies will be considered in the Program of CRF 2023.
EuChemS, as well as the Organizers (University of Chemistry and Technology, Prague, Czech Republic and University of Piemonte Orientale, Italy and Wageningen University & Research, The Netherlands) considers strategic the studies focused on the elucidation of the chemical mechanisms in foods, which constantly lead to new knowledge in different areas of food science.
We hope the Conference will be an excellent opportunity to demonstrate the importance of such knowledge in our papers, discussions and personal communications. The Programme will be tailored to provide a lot of opportunities for you to network as well as explore the latest results of the food chemistry community. Mechanistic researches, applied researchers, but also predictive science, reactions elucidation and studies on model foods are particularly welcomed.
Prague has a long tradition to gather philosophers, (al)chemists, astronomers, and other knowledgeable people from around the Old World. There are a lot of things going on in the city all the time, and you may become part of it. We are looking forward to your contributions on the subject we have chosen (particularly young food chemists). We would like to encourage you to register as a speaker or poster presenter as well as to join us just for interesting discussion. We believe that you will greatly benefit from the scientific programme, exchange information and ideas with old friends/new acquaintances, and enjoy your stay in Prague.
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.
Jana Hajšlová (UCT Prague, Czech Republic) & Marco Arlorio (UPO,
Italy) &
Vincenzo Fogliano (WUR, The Netherlands)
On behalf of the CRF 2023 organizers
SCIENTIFIC TOPICS
INTERDISCIPLINARY CHALLENGE: ´SMART FOODS´
Setting the scene: What are the features of food ´smartness´?
Nutritious
Healthy
Safe
Tasty
Good shelf life
Produced in a sustainable and environmentally friendly way
Processed by innovative technologies
Smart packaging used
Key condition: ADHERING ON SCIENCE-BASED CONCEPT / DESIGN
REACTIONS ACROSS ´SMART FOODS´PRODUCTION CHAINS
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
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
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
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 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
Scientific committee (Tentative list)
| Prof. Jana Hajslova (chair) | University of Chemistry and Technology Prague, Prague, Czech Republic |
| Prof. Marco Arlorio (co-chair) | University of Piemonte Orientale, Novara, Italy |
| Prof. Vincenzo Fogliano (co-chair) | Wageningen University & Research, Wageningen, The Netherlands |
| Prof. Joana S. Amaral | Food Chemistry Division of EuChemS |
| Dr. Zuzana Ciesarova | Food Research Institute, Bratislava, Slovakia |
| Prof. Manuel A. Coimbra | University of Aveiro, Aveiro, Portugal |
| Prof. Chiara Dall'Asta | University of Parma, Parma, Italy |
| Prof. Vural Gökmen | Hacettepe University, Ankara, Turkey |
| Prof. Marina Heinonen | University of Helsinki, Helsinki, Finland |
| Prof. Thomas Henle | Technische Universität Dresden, Dresden, Germany |
| Prof. Hans-Gerd Janssen | Unilever Research and Development, Vlaardingen, Netherlands |
| Prof. Rudolf Krska | University of Natural Resources and Life Sciences, Vienna, IFA-Tulln, Austria |
| Prof. Monika Pischetsrieder | University of Erlangen-Nuremberg, Erlangen, Germany |
| Prof. Michele Suman | Barilla Food Research Labs, Parma, Italy |
Organizing committee
| Jana Hajslova, Jana Pulkrabova, Monika Tomaniova, Martina Vlckova, Edita Ryslava | University of Chemistry and Technology Prague, Prague, Czech Republic |
| Marco Arlorio | University of Piemonte Orientale, Novara, Italy |