EuroFoodChem XXIV

EuroFoodChem XXIV Conference will be held in Parma (Italy) from 15 to 18 June 2027, under the auspices of the Division of Food Chemistry of the European Chemical Society (DFC-EuChemS) and the Food Chemistry Division of the Italian Chemical Society (SCI).

Following the success of previous editions held in various European countries since 1981, it is an honour to host this conference in Parma for the first time, and in Italy for the second time after Rome in 1983. Parma is a beautiful city, the capital of Italy’s Food Valley, a UNESCO Creative City of Gastronomy since 2015, European Youth Capital 2027 and it hosts the headquarters of EFSA!
This edition is co-organised by the University of Parma (contact: Prof. Gianni Galaverna), the University of Eastern Piedmont “A. Avogadro” (contact: Prof. Marco Arlorio) and the University of Florence (contact: Prof. Nadia Mulinacci).

The conference venue will be the prestigious Auditorium Paganini in Parma (https://www.paganinicongressi.it/).
Some of the most recent editions of the conference are listed below: EuroFoodChem XXIII (11-13 June 2025, Bratislava, SLOVAKIA); EuroFoodChem XXII (14-16 June 2023, Belgrade, SERBIA); EuroFoodChem XXI (22-24 November 2021, Porto, PORTUGAL).

For a complete list, please visit the EuChemS website: https://www.euchems.eu/divisions/food-chemistry.

EuroFoodChem conferences aim to provide a forum for discussion and the exchange of innovative ideas among researchers from academia and industry who share a common interest in food chemistry in all its aspects and interfaces, involving universities, research centres, industry, consumers, policymakers and regulatory authorities.
The following scientific topics will be addressed during the conference (non-exhaustive list): Food composition and quality; Residues and Contaminants in Food; Traceability, Food Fraud and Food Integrity, AI and Food Chemistry; Food Supplements and Botanicals: Integrity and Quality, Food Chemistry and Technology; Food Chemistry and Nutrition, Chemical Reactions in Food, Upacycling, Novel Ingredients and Novel Food; Food Flavor and Sensomics; New Food Additives: Quality and Safety; Future of Food and Space Food; Food stability and shelf-life.