8^th European Food Chemistry Congress

Discuss the role and application of enzymes in food chemistry, processing, and product development. Research areas include enzyme mechanisms, enzymatic modification, immobilized enzymes, and enzyme-assisted processing.Studies may explore enzyme applications in improving food texture, flavor, digestibility, nutritional value, and processing efficiency. Emerging enzyme technologies and innovative biocatalytic approaches for sustainable food production are particularly relevant.

Explore biochemical and chemical transformations occurring during food fermentation and their impact on flavor, nutrition, texture, and functionality.Topics include starter cultures, microbial metabolites, fermentation chemistry, and precision fermentation.Research may cover novel fermentation organisms, metabolic pathways, fermentation optimization, and the production of valuable bioactive compounds.This track provides a platform for innovative studies connecting microbial activity with food quality and product development.

Cover the chemistry, composition, functionality, processing, and quality of milk and dairy products. Topics include dairy proteins, lipids, lactose, fermentation, molecular interactions, and emerging dairy-based innovations.Research may investigate changes in dairy components during processing, storage, and fermentation, as well as their effects on nutritional and sensory properties.Innovations in dairy formulation, protein functionality, and improved dairy product quality are also welcomed.

Focus on the chemical composition, biochemical changes, quality, and safety of meat, poultry, and seafood. Research may address protein and lipid chemistry, oxidation, freshness, flavor development, and processing-related changes.Studies may explore novel preservation techniques, quality biomarkers, chemical changes during storage, and methods for extending product shelf life.The track also welcomes research on improving nutritional quality and understanding chemical factors influencing consumer acceptance.

Explore the chemistry and functionality of cereals, grains, flour, and bakery products. Topics include starch, gluten, proteins, dough chemistry, baking reactions, grain bioactives, and nutritional enhancement.Research may examine molecular changes during milling, fermentation, baking, and storage and their influence on product quality.Studies on whole grains, ancient grains, gluten alternatives, fortified bakery products, and healthier cereal-based foods are encouraged.

Examine the chemistry, functionality, stability, and nutritional properties of food lipids and edible oils. Topics include lipid oxidation, fatty acids, oil processing, structured lipids, and lipid-protein interactions.Research may focus on oxidation mechanisms, antioxidants, lipid modification, oil quality assessment, and approaches for improving storage stability.Studies addressing healthier oil formulations and innovative sources of dietary lipids are also highly relevant.

Explore the structure, physicochemical properties, functionality, and nutritional roles of carbohydrates and dietary fibers. Topics include starch modification, resistant starch, oligosaccharides, prebiotics, and carbohydrate interactions. Research may investigate digestion, fermentation, glycemic response, carbohydrate functionality, and applications in functional food formulation.Innovative studies on fiber-rich ingredients and carbohydrate-based approaches for improving nutritional quality are welcomed.

Investigate the relationship between food composition, molecular interactions, structure, rheology, and sensory properties. Topics include food microstructure, viscosity, gel formation, emulsions, colloidal systems, and instrumental texture characterization.Research may explore how processing and formulation influence the physical structure and mechanical properties of food products. Studies connecting microscopic structure with texture, stability, mouthfeel, and consumer perception are particularly encouraged.

Explore the chemistry, functionality, nutritional quality, and processing of plant-based foods and emerging alternative protein sources. Topics include plant proteins, algae, microbial proteins, protein interactions, digestibility, and development of next-generation food products.

Address scientific approaches for detecting food adulteration, fraud, mislabeling, and authenticity issues. Topics include chemical fingerprinting, metabolite profiling, spectroscopy, chromatography, traceability, and geographical authentication.Research may focus on developing rapid, sensitive, and reliable techniques for verifying food origin, composition, and authenticity.Studies supporting food integrity, regulatory compliance, consumer protection, and confidence in the European food supply chain are welcomed.

Focus on advanced omics-based approaches for understanding the complex chemical composition of foods. Topics include food metabolomics, proteomics, lipidomics, biomarker discovery, molecular profiling, and data integration.Research may explore how high-throughput technologies can reveal relationships between food components, processing conditions, quality, and biological activity. Studies combining analytical chemistry, bioinformatics, and systems-level approaches to characterize food systems are encouraged.

Explore biochemical and chemical changes in fruits, vegetables, grains, and other agricultural products after harvesting. Topics include ripening, enzymatic activity, nutrient degradation, oxidation, storage chemistry, and freshness preservation.Research may investigate chemical markers of freshness, postharvest treatments, storage technologies, and mechanisms responsible for quality deterioration.Innovative approaches for maintaining nutritional value, sensory quality, and extending the shelf life of fresh foods are welcomed.

Explore emerging food ingredients, novel food sources, cultivated foods, precision-fermented ingredients, personalized food concepts, and innovative formulations.Research may address the chemical composition, nutritional properties, safety, functionality, stability, and consumer acceptance of emerging food products.This track welcomes forward-looking research on scientific innovations that could shape the future of European food chemistry and food systems.

Explore the chemistry, characterization, extraction, and biological properties of phytochemicals and naturally occurring bioactive compounds in foods.Research may focus on polyphenols, flavonoids, carotenoids, alkaloids, and other plant-derived compounds with functional properties.Studies on their stability, bioavailability, interactions, and applications in innovative food products are encouraged.

Focus on the chemistry, stability, functionality, and applications of natural and synthetic food colorants and pigments.Topics may include anthocyanins, carotenoids, chlorophylls, betalains, pigment extraction, encapsulation, and color stability during processing and storage.Research addressing natural alternatives, clean-label coloring solutions, and improved pigment stability is particularly relevant.

Explore the chemical composition, nutritional properties, bioactive constituents, and functional characteristics of fruits, vegetables, herbs, and plant-derived ingredients.Research may investigate phytochemicals, antioxidants, phenolic compounds, natural sugars, organic acids, and changes occurring during processing.Studies on innovative plant ingredients and their applications in healthier food formulations are welcomed.

Examine chemical and biological interactions between food components, nutrients, dietary compounds, and pharmaceutical substances.Topics may include nutrient bioavailability, food matrix effects, metabolic interactions, dietary influences on drug absorption, and interactions involving bioactive compounds.This track encourages interdisciplinary research connecting food chemistry, nutrition, pharmacology, and human health.

Focus on innovative techniques for extracting, isolating, purifying, and concentrating valuable compounds from food and agricultural materials.Research may include green extraction, membrane separation, supercritical fluid extraction, ultrasound-assisted extraction, and other advanced technologies.Studies aimed at recovering high-value proteins, polyphenols, pigments, oils, and other functional compounds from food resources are encouraged.

Explore the chemical basis of flavor, aroma, taste, and sensory perception in food products. Research may address volatile compounds, flavor formation, sensory analysis, consumer preferences, and product acceptance.Studies may investigate interactions between food components and their influence on aroma release, taste perception, and overall sensory experience.Research connecting chemical analysis with consumer behavior and food product optimization is also encouraged.