PROGRAMME
Scientific programme
The scientific program will include plenary invited lectures, oral communications, poster presentations, satellite workshops, as well as young researcher’s platform.
The conference will be focused on the reactions of food constituents taking place in processing and storage, and their effect on the quality and safety of products and the health of consumers.
The scientific program will cover following areas:
- CHEMICAL REACTIONS IN PROCESSED / STORED FOODS
New knowledge on reaction pathways and interactions of food components under
various processing/storage conditions, advanced analytical strategies for in-depth studies of food
constituents changes, predictive modelling
- Major food constituents (proteins, carbohydrates, lipids)
- Maillard reactions products
- Formation of flavors and off flavors/stability/loss of native aroma, taste
- Pigments formation in foods/color stability in processed foods
- Lipids stability and oxidation
- Impact of processing on carbohydrates and proteins
- Processing impact on minerals, vitamins and other minor constituents
- RECENT STRATEGIES FOR HIGH FOOD QUALITY, INCREASED SHELF LIFE AND
SAFETY
Current trends in food production, processing, packaging and distribution, the
impact of novel technologies on reactions resulting in a better nutritional value, improved
sensory quality and safety, new analytical techniques characterize these parameters
- Major food constituents (proteins, carbohydrates, lipids)
- Effect of traditional and new technologies on food chemical profile (e.g. cold plasma; non thermal sanitization; ozonisation; ohmic heating...)
- Risk / benefit perception and communication across the food
- CHEMICAL REACTIONS INVOLVING FOOD IMPROVEMENT AGENTS (ADDITIVES,
ENZYMES, FLAVORINGS), MITIGATION FOOD CONTAMINANTS AND RESIDUES
Reactions and interactions of ´natural food additives, flavorings, colors and
other ingredients in food matrices; challenges to prevent process-induced contaminants, mechanism
behind mitigation of contaminants/residues across food production chain
- Additives/enzymes stability and safety
- Reactions between food additive and natural compounds
- Formation and mitigation of processing contaminants
- Contaminants from food contact materials and their interaction with food components
- Impact of processing on natural “functional” ingredients with technological properties in foods (e.g. natural ingredients acting as antioxidants)
- Interaction between plant protection products and food components
- Biodegradation of residues in foods
- BIOLOGICALLY-ACTIVE CONSTITUENTS IN FOOD CROPS AND PRODUCTS
THEREOF
Bioactivity screening strategies, application of ´omics, factors affecting
their origination/losses of ´health promoting´ compounds, stability evaluation, changes during
post-harvest handling
- Compounds, ingredients and formulations with nutritional and health benefit
- Presence and stability of toxic/anti-nutritive compounds
- CHEMISTRY BEHIND NOVEL FOODS, BOTANICALS AND DERIVED PREPARATIONS,
FOOD SUPPLEMENTS
Bioprospecting strategies, composition and safety characterization,
authentication / fraud detection, traceability of origin, shelf-life testing
- Impact of food processing on nano-ingredients; stability of nano-ingredients in foods
- Functional ingredients/foods, including prebiotics compounds
- Botanicals, nutraceuticals, food supplements and ingredients for food and special medical uses
Exhibitors & Sponsors & Media partners & Supporters
Last CRF in 2012
CRF 2017 associated events
SAVE THE DATE for RAFA 2017, 7-10 November 2017
Recent Advances in Food Analysis (RAFA 2015)