CHEMICAL REACTIONS IN FOODS IX: Chemistry & nutrition science beyond smart food designing (CRF 2023)

Challenges to be addressed by CRF 2023 are focused on Chemical Reactions Across ´Smart Foods´ Production Chains:

RAW MATERIALS FOR FOOD PRODUCTION Factors affecting essential and other biologically active compounds content / pattern; changes during post-harvest handling; strategies of bioactivities screening and combining with ´omics data; selection of premium quality raw materials; conditions related to origination/losses of ´health promoting´ compounds, stability assessment PROCESSING & STORAGE New knowledge on reaction pathways and interactions of food components under various processing/storage condition resulting in changes of quality attributes with a special focus on Maillard reaction; advanced analytical strategies for in-depth studies of both major and minor nutrients composition changes; prediction models STRATEGIES TO IMPROVE QUALITY, SAFETY AND SHELF LIFE INCREASE Current trends in food production, processing, packaging and distribution; the benefits and limitations of novel ´mild´ processing technologies; critical comparison against conventional approaches in terms of nutritional value, sensory quality and safety; new analytical techniques characterizing these parameters FOOD ADDITIVES AND OTHER ADDED INGREDIENTS MITIGATION OF FOOD CONTAMINANTS AND RESIDUES Reactions and interactions of food additives, flavorings and other ingredients in food matrices; challenges to prevent process-induced contaminants; mechanism behind mitigation of contaminants/ residues across food production chain NOVEL FOODS, BOTANICALS AND FOOD SUPPLEMENTS FUTURE & UP-CYCLED FOOD Novel protein sources – future perspectives; plants and herbs – bioactivity testing and bioprospecting strategies; composition and safety characterization; authentication / fraud detection; traceability of origin; shelf-life testing; solutions for food waste and side streams utilization; processes for isolation of food ingredients

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