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.