Event is organised under auspices of Division of Food Chemistry, EuChemS.
Challenges to be addressed by CRF 2023 are focused on Chemical Reactions Across ´Smart Foods´ Production Chains:
• 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
FUTURE & 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
Challenges to be addressed by CRF 2023 are focused on Chemical Reactions Across ´Smart Foods´ Production Chains:
• 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
FUTURE & 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
