Division of Food Chemistry

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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.

Division Board 2021-2023

The Food Chemistry Division Board (2021-2023) was elected at the 44th FCD meeting held 20.11.2020, on-line via Zoom due to COVID-19 pandemic.

Chair: Prof. Joana Amaral

E-mail: jamaral[at]ipb.pt

Secretary: Prof. Cristina Todasca

E-mail: todascacristina[at]yahoo.com

Treasurer: Prof. Michael Murkovic

E-mail: michael.murkovic[at]tugraz.at

Past-Chair: Prof. Marco Arlorio

E-mail: marco.arlorio[at]uniupo.it

Former Division Board – 2018-2020

The Food Chemistry Division Board (2018-2020) was elected at the 41st FCD meeting held on 3.10.2017 in Budapest.

Chair: Prof. Marco Arlorio

E-mail: marco.arlorio[at]uniupo.it

General Secretary: Prof. Joana Amaral

E-mail: jamaral[at]ipb.pt

Treasurer: Prof. Michael Murkovic

E-mail: michael.murkovic[at]tugraz.at

National Delegates

Austria
MURKOVIC Michael
MARKO Doris

Belgium
DENYS Jurgen

VAN LOCO Joris

Bosnia & Herzogovina

Bulgaria

Croatia
KOPJAR Mirela

PILIŽOTA Vlasta
NOVOTNI Dubravka

Czech Republic
CEJPEK Karel

Denmark

Estonia
Finland
PIIRONEN Vieno
YANG Baoru

France
THIS Hervé

Germany
WÜST Matthias
FISCHER Markus

Greece
CHARALAMPOS Proestos

Hungary
SIMON-SARKADI Livia
MOLNÁR Pál

Israel
NUSSINOVITCH Amos

Italy
ARLORIO Marco
GALAVERNA Gianni

Latvia

Lithuania
VENSKUTONIS Rimantas

Netherlands

North Macedonia

Norway
SKARPEID Hans-Jacob

Poland
STAROWICZ Małgorzata
ZIELINSKI Henryk

Portugal
AMARAL Joana
MOREIRA da SILVA Aida

Republic of Ireland
KEEGAN John

Romania
TODASCA Cristina

Russia

Serbia and Montenegro

Slovakia
CIESAROVA Zuzana

Slovenia
VOVK Irena
KODBA Zdenka Cencič

Spain
FRIAS ARVALILLO Juana

Sweden
UNDELAND Ingrid

Switzerland
GUDE Thomas

Turkey
KÖKSEL Hamit
BASMAN Arzu

United Kingdom
RUSSEL Wendy
PARKER Jane

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

2015 – 2020
  
Joana Amaral2021 – present

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

2012 – 2017

Joana Amaral2018 – 2020
Michael Murkovic 2021 – present

   

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

 
XVIII2015MadridUpcoming challenges in food science
XIX2017BudapestCentral role of food chemistry within the food science
XX2019Porto
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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.