News

Prof. Dr Livia Simon Sarkadi is the Awardee of the 2021 EuChemS Awards for Service

Professor Sarkadi has had more than 2 decades’ experience of working within FECS/ EuChemS. She served as secretary of the Food Chemistry Division (2005-2008), and chair of FCD (2009-2014). She was an appointed member of the Executive Board as one of the two representatives of Division’s Chairs (2010-2013), and an elected member of the Executive Board (2014-2021).

She is the President of the Hungarian Chemical Society since 2011. She is currently full professor and head of the Doctoral School of Food Science at the Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. 

Professor Sarkadi has received numerous honors for her outstanding work, including the IUPAC 2015 Distinguished Women in Chemistry/Chemical Engineering Award, as well as the Czedik-Eysenberg Lecturer Award 2019 established by the (Food Chemistry Division of EuChemS.

International symposia ISSS 2022 and HPTLC 2022

Dear colleagues,

The 26th International Symposium on Separation Sciences (ISSS 2022) and 25th International Symposium for High-Performance Thin-Layer Chromatography (HPTLC 2022) will be held from 28th June to 1st July 2022 in Ljubljana, Slovenia

Practitioners of separation sciences (researchers, students of all levels, industry representatives and others) who wish to present their work or learn about current scientific achievements at the global level are invited to join ISSS 2022(https://www.isss2020.si/) & HPTLC 2022 (https://hptlc2020.si/).

Join participants from more than 28 countries from 5 continents at ISSS 2022 and HPTLC 2022.

The symposia will be a good opportunity for:

– Students of all levels (poster presentations)

– Doctoral students and young researchers (poster presentations & oral presentation – young researcher).

Topics: new advances and challenges in all fields of separation sciences including techniques (HPTLC, HPLC, GC, CE, MS) as well as various applications related to food, environment, metabolomics (biomarker discovery), pharmacy, cosmetics, forensics, cultural heritage etc. 

Programme: 

  • Invited lectures, oral presentations, oral presentations of young researchers and poster presentations
  • Exhibition with various companies presenting equipment and their products
  • Workshops
  • Chrom-art: a creative competition with a gallery of various images created during analyses (interesting HPTLC plates, chromatograms, etc.)
  • Award ceremonies

More information + registration + abstract submissionhttps://www.isss2020.si/ & https://hptlc2020.si/

Email:  &  We are looking forward to your participation.

4th Webinar on Food Chemistry

Dear colleagues,

We are delighted to invite you to the webinar on “Fighting global food crime with analytical chemistry” by Prof. Dr. Chris Elliott from the Institute for Global Food Security, Queen’s University, Belfast.

Fraud in the global food system is worth more than the entire global heroin trade. Often both illegal activities are conducted by organised crime gangs. To try and fight this trade in food fraud a range of weapons are used and one of these is analytical chemistry to detect the adulteration of food. The lecture will outline some of the techniques used and some of the investigations conducted into food fraud by the ASSET Technology Centre based at Queen’s University, Belfast.

Chris is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He has published close to 500 peer review articles, many of them relating to the detection and control of agriculture, food and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. 
Chris  is a visiting Professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences. He is a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry and Royal Society of Biology. Chris was awarded the Royal Society of Chemistry Theophilus Redwood Prize and an OBE on 2017. He was elected a member of the Royal Irish Academy in 2020 and became Vice President of the Chartered Institute of Environmental Health in 2021. Recently was also awarded the Agilent Thought Leaders Award for his work on food authenticity. 

The webinar will take place on-line on the 3rd March at 15:00 CET. To participate in the webinar, please register at  https://us02web.zoom.us/webinar/register/WN_Vdo1q8MiT6yEK_fhGKRcRg

We look forward for your participation.

FCD-EuChemS

3rd Webinar on Food Chemistry

Dear colleagues,

We are delighted to welcome you to the webinar on “Chemistry behind pleasure: exploring aroma quality by multidimensional analytical techniques” by Prof. Dr. Chiara Emilia Cordero.

Chiara Cordero is full Professor of Food Chemistry at the Università degli Studi di Torino. Her research interests focus on: (a) development of innovative and advanced instrumental configurations for detailed chemical characterization of food; (b) development and application of miniaturized, fully automated and solvent-free sample preparation approaches for sensomic characterization of food; (c) discovery of food intake markers and metabolic fingerprint after diet induced derangements. She has received several awards among which the “Leslie S. Ettre Award” and the the “John B. Phillips Award”, and in 2016 was included by The Analytical Scientist in the “Women Power List” as one of the 50 most influencing women in the analytical sciences.

Over the last decades, consumer preferences have favored healthier and more flavorsome food with higher nutritional value: the driving force has been food quality. Although the primary condition for food quality is safety, an equally important role is played by its sensory impact, in particular flavor and appearance. Food constituents with their peculiar quali-quantitative distribution concur to define a characteristic chemical fingerprint which encrypts comprehensive information on nutritional properties, sensory attributes, quality, authenticity and safety. 
High quality hazelnuts (Corylus avellana L.) from different botanical/geographical origin are here considered as challenging test bench for multidimensional investigations while trajectories from Academic research to industy application will be discussed as virtuous interactions to achieve a modern concept of food quality.Targeted and un-targeted fingerprinting aiming to reveal hazelnuts aroma potential, to define aroma blueprint or spoilage traits will be presented emphasizing the advantages of a true multidimensionality, from sample preparation (the zeroth dimension of an analytical system) to separation (two-dimensional comprehensive chromatography) and analyte detection and identification (mass spectrometry). Reliable, effective and intuitive data analysis approaches conclude the analytical investigation enabling a productive and comprehensive interpretation of the complex information array in particular by linking analytical data to hazelnut quality attributes. Computer Vision and Artificial Intelligence smelling might be effective decision makers with strong correlation to distinctive chemical patterns.

To participate in the webinar, please register at https://us02web.zoom.us/webinar/register/WN_18Sck8czRiWmMZvOFdsdyg

We look forward for your participation.

FCD-EuChemS

2nd Webinar on Food Chemistry

Dear colleagues,

We are delighted to welcome you to the webinar on “Emerging mycotoxins in the food chain: Analytical challenges and food safety” by Prof. Dr. Doris Marko.

Doris Marko is a Professor of Food Chemistry at the University of Vienna. With a dual education in food chemistry and toxicology, she synergistically combines both fields to address pressing questions for consumer safety. One prominent research focus is the largely unexplored spectrum of the so called “emerging” mycotoxins and their potential impact on human health. Emerging mycotoxins are secondary metabolites of fungi, where limitation of occurrence data and/or toxicological characterization does not allow a comprehensive risk assessment. Emerging mycotoxins are neither monitored nor regulated in their occurrence. But are they really without risk?

In 1985 – the FAO estimated that about 25% of the global food crops are contaminated with mycotoxins. Since then, global climate change has impacted the occurrence spectrum of respective fungi and, at the same time, improvement in analytics has enabled milestones in sensitivity. Nowadays, estimations speculate up to a contamination rate of 70-80%. In addition to the few regulated mycotoxins such as aflatoxins or ochratoxin A, now hundreds of additional secondary metabolites can be detected. But are these novel multitoxin method approaches just a “nice to have” or do we still overlook important threads for human health? Doris Marko will provide insights on strategies and challenges to elucidate the occurrence and fate of selected candidates out of these group of emerging contaminants. In her presentation she will bridge the spectrum from analytical food chemistry to food toxicology, underlining the important contribution of food chemistry for consumer safety.

To participate in the webinar, please register at https://us02web.zoom.us/webinar/register/WN_k7kSWTdyRCmRKbax8mrW5A

We look forward for your participation.

FCD-EuChemS

Webinar series on Food Chemistry

Dear colleagues,

The Food Chemistry Division of the EuChemS has the pleasure to invite you for the 1st Webinar series on Food Chemistry that will be held on the 12th May 2021 at 15:00H (CEST).

We are very happy and honored to have Dr. Reto Battaglia opening this series of webinars presenting the lecture “Why should anyone need a food chemist?”.

For the Food Chemistry Division Dr. Reto Battaglia is both a highly respected past president (1995-2000), as well as an active contributor, and a good friend, to this day. For the EuChemS he was instrumental in the transformation of its precursor FECS into the EuCheMS, which later evolved into EuChemS, in his capacity as the serving President of FECS in its last period and the first “past President” of the EuCheMS.

Dr. Reto Battaglia’s talk will touch upon the breadth of scientific problems that a food chemist encounters and the importance of interdisciplinarity in order to address those problems.

We sincerely hope that many food chemists use this opportunity to hear Reto’s reflections on the very fundamentals of the profession of food chemistry.

For the ones that did not had the opportunity of listening to the talk, you can see the recorded webinar at the following links:

Opening session

Reto’s talk

44th Meeting of the Food Chemistry Division

The 44th FCD meeting was held on-line via Zoom meeting due to the COVID 19 pandemic, on 20th November.

27 Delegates from 19 countries were present at the meeting.

The 45th FCD meeting will take place in 2021 (location to be announced).

50th Aniversary of EuChemS

Click on a flag to see a typical recipe…

From the Division of Food Chemistry, sincere congratulations on this important milestone: a departure, not an arrival!

The Board of the Division of Food Chemistry, representing the community of the European Food Chemists
Marco Arlorio, Joana Amaral, Michael Murkovic

Austria Belgium Bulgaria Czech Republic Switzerland Cyprus Germany Denmark Estonia Spain Finland France Greece Croatia Hungary Ireland Israel Italy Luxembourg North Macedonia Netherlands Norway Poland Portugal Romania Serbia Russia Sweden Slovenia Slovakia Turkey Montenegro United Kingdom

Kaye Innovation Awards 2020

Congratulations to Prof. Amos Nussinovitch, delegate from Israel at the EuChemS Food Chemistry Division, for receiving this prestigious award!

Prof. Amos Nussinovitch and his team have been working on the topic of edible films and coatings for the past 30 years, developing several novel and innovative coating families and the technologies to apply them. Such coatings have attracted commercial interest from industry and agricultural bodies, mostly due to the many advantages of its large-scale application, namely shelf life extension, extensive decreases in weight loss, extension of market availability for export, prevention of insect infestation, improved appearance/gloss, and even the replacement of plastic packaging materials with biodegradable alternatives.
The 1st prize has been awarded to Prof. Nussinovitch for his work on developing edible protective films to extend postharvest shelf life of fresh and processed fruit and vegetables. For more information see: https://en.hafakulta.agri.huji.ac.il/news/kaye-innovation-award-prof-amos-nussinovitch

Royal Society of Chemistry 2020 Inspirational Committee Award

The Royal Society of Chemistry has given the Food Chemistry Group the 2020 Inspirational Committee Award for developing the food chemistry periodic table in addition to addressing global challenges through events and publications.

 

43rd Meeting of the Food Chemistry Division

The 43rd FCD meeting was  held prior to the XX EuroFoodChem conference, on 16th June at the Pharmacy Faculty of Porto University.

Delegates from 14 countries were present at the meeting, which was also joined by the Chair and Co-Chair of XX EuroFoodChem.

 
 
 

The 44th FCD meeting will take place in 2020 (location to be announced).

42nd Meeting of the Food Chemistry Division

The 42nd FCD meeting will be held prior to the conference 3rd International Congress on Food Science and Technology

FCD meeting starts at 13:00 on Thursday 29th November.

Venue: Head Office of the Hungarian Chemical Society
1015 Budapest, Hattyú u. 16. 2nd floor room No 8

41st Meeting of the Food Chemistry Division

41st FCD meeting will be held prior to the conference
Tuesday 3.10.2017, Budapest, HU, starting at 11:30