Chemical Reactions in Foods VIII - February 2017, Prague

El Chemical Reactions in Foods VIII (CRF 2017), congreso internacional que se celebrará entre los días 15 al 17 del próximo mes de febrero de 2017 en la ciudad de Praga (República Checa), tiene abierto su registro y la recepción de abstracts. Este año la temática del congreso versará sobre "nuevo conocimiento en reacciones químicas durante el procesamiento y almacenamiento de alimentos". Concretamente se abordarán cinco desafíos:

· CHEMICAL REACTIONS IN PROCESSED / STORED FOODS
New knowledge on reaction pathways and interactions of food components under various processing/storage conditions, advanced analytical strategies for in-depth studies of food constituents changes, predictive modelling

· RECENT STRATEGIES FOR HIGH FOOD QUALITY, INCREASED SHELF LIFE AND SAFETY
Current trends in food production, processing, packaging and distribution, the impact of novel technologies on reactions resulting in a better nutritional value, improved sensory quality and safety, new analytical techniques characterize these parameters

· CHEMICAL REACTIONS INVOLVING FOOD IMPROVEMENT AGENTS (ADDITIVES, ENZYMES, FLAVOURINGS), MITIGATION FOOD CONTAMINANTS AND RESIDUES
Reactions and interactions of natural food additives, flavourings, colours and other ingredients in food matrices; challenges to prevent process-induced contaminants, mechanism behind mitigation of contaminants/residues across food production chain

· BIOLOGICALLY-ACTIVE CONSTITUENTS IN FOOD CROPS AND PRODUCTS THEREOF
Bioactivity screening strategies, application of omics, factors affecting their origination/losses of ´health promoting´ compounds, stability evaluation, changes during post-harvest handling

· CHEMISTRY BEHIND NOVEL FOODS, BOTANICALS AND DERIVED PREPARATIONS, FOOD SUPPLEMENTS
Bioprospecting strategies, composition and safety characterization, authentication / fraud detection, traceability of origin, shelf-life testing

Más información en la página web del congreso: www.crf2017.eu