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Division of Food Chemistry

DFC Mission Statement

The Food Chemistry Division aims:

  • to represent food chemical societies (or food sectors of chemical societies) at a European level
  • to be recognised as a European authority in all matters concerning food chemistry
  • to encourage national chemical societies to promote food chemistry in their countries by forming appropriate structures (Divisions, Working groups)
  • to promote and harmonize the teaching of food chemistry within food science across Europe
  • to promote an effective and continuing cooperation between universities, research centres, food control laboratories and food industries in order to improve the development of food chemistry
  • to offer an authoritative and correct view about food chemistry and food chemists to the general public
  • to promote the challenges and opportunities of a career in food chemistry in Europe to students and school children.

Our actions to achieve these goals include:

  • establishing effective dialogues with relevant scientific disciplines including toxicology, microbiology, nutrition, veterinary sciences, food technology, agronomy and health sciences
  • establishing effective contacts with opinion formers, agri-food industries, government institutions (health and education), consumer bodies, media and other related organizations
  • recognizing pressing issues and organizing scientific meetings, also in cooperation with other bodies. Cooperation requires that the topic includes food chemistry and that a representative of FCD is given active and formal role in organizing the meeting
  • recommending basic requirements for education in food chemistry.

History of the Food Chemistry Division

Founder

Peter Czedik-Eysenberg

FECS Working Party of Food Chemistry

Initiator of Euro Food Conferences, Allergy Conferences, Toxicology Conferences, Chemical Reactions in Food, Recent Advances in Food Analysis, Pigments in Food, In Vino Analytica Scientia

Chairpersons

Peter Czedik-Eysenberg

1976 – 1995

Reto Battaglia

1995 – 2000

Roger Fenwick

2000 2005

Trygve Eklund

2005 – 2009

Livia Simon-Sarkadi

2009 – 2014

Arlorio Marco

since 2015

Secretaries General

Werner Pfannhauser

1976 – 1995

Roger Fenwick

1995 – 2001

José Empis

2001 – 2005

Livia Simon-Sarkadi

2005 – 2009

Kitti Nemeth

2009 – 2012

Michael Murkovic

since 2012

Euro Food Chem Conferences

I

1981

Vienna

Recent developments in food analysis

II

1983

Rome

Progress in the elucidation of chemical reactions during processing and storage of food

III

1985

Antwerp

Strategies in food quality assurance: Analytical, industrial and legal aspects

IV

1987

Loen

Rapid analysis in food processing and food control

V

1989

Paris/Versailles

Agriculture, food chemistry, and the consumer

VI

1991

Hamburg

Strategies for food quality control and analytical methods in Europe

VII

1993

Valencia

Progress in food fermentation

VIII

1995

Vienna

Current status and future trends in analytical food chemistry

IX

1997

Interlaken

Authenticity and adulteration of food – The analytical approach

X

1999

Budapest

Functional foods – A new challenge for the food chemist

XI

2001

Norwich

Biologically-active phytochemicals in food: Analysis, metabolism, bioavailability, and function

XII

2003

Brügge

Strategies for safe food: Analytical, industrial, and label aspects: Challenges in organisation and communication

XIII

2005

Hamburg

Macromolecules and their degradation products in food – Physiological, analytical, and technological aspects

XIV

2007

Paris

Food quality – An issue of molecule base science

XV

2009

Copenhagen

Food for the future – The contribution of chemistry to improvement of food quality

XVI

2011

Gdansk

Translating food chemistry into health benefits

XVII

2013

Istanbul

 XVIII 2015 Madrid Upcoming challenges in food science
XIX 2017 Budapest Central role of food chemistry within the food science
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This compiliation is based on the Czedik-Eysenberg Lecture given by Werner Pfannhauser at the Euro Food Chem XV in Copenhagen.