This event continues the successful series of meetings held in Prague in 1992–2009. In line with the series, the theme of our conference is new knowledge on chemical reactions during the processing and storage of foods. We hope the conference will be an excellent opportunity to demonstrate the importance of such knowledge in our papers, discussions and personal communications. The conference programme will be tailored to provide a lot of opportunities for you to network as well as explore the latest results of the food chemistry community.

SCIENTIFIC PROGRAMME

The scientific program will include plenary invited lectures, oral communications, poster presentations, satellite workshops, as well as young researchers platform.
The conference will be focused on the reactions of food constituents taking place in processing and storage, and their effect on the quality of products and the health of consumers.

The scientific program covers following areas:

ï‚Ÿ COMPOUNDS ASSOCIATED WITH NUTRITIONAL AND SENSORY QUALITY OF FOODS
Reactions and interactions under storage / processing conditions; reaction pathways, predictive modelling, the impact of novel technologies on physical-chemical changes
- major food constituents (proteins, carbohydrates, lipids)
- the Maillard reaction and AGEs
- flavours, texture and other quality / safety markers
- minerals, vitamins and other constituents.

ï‚Ÿ BIOLOGICALLY-ACTIVE CONSTITUENTS OF FOODS AND FOOD RAW MATERIALS
Factors affecting their formation and changes during post-harvest handling
- compounds, ingredients and formulations with nutritional and health benefit
- toxic / anti-nutritive compounds.

ï‚Ÿ STRATEGIES TO IMPROVE FOOD QUALITY AND SAFETY
Trends in food production, processing, packaging, and distribution
- formation and mitigation of processing contaminants
- products from organic farming
- benefit / risk perception and communication in the food chain.

ï‚Ÿ CHEMISTRY BEHIND NOVEL FOODS
Composition, authentication, traceability of origin, stability, and shelf-life testing
- nanotechnology in food processing
- functional foods including prebiotics and probiotics
- nutraceuticals and ingredients for food and medical uses.

IMPORTANT DATES June 30, 2012: Deadline to apply for participation as a Sponsor or Exhibitor July 31, 2012: Reduced registration fee deadline July 31, 2012: Abstract submission deadline (oral presentation) August 31, 2012: Abstract submission deadline (poster presentation) October 19, 2012: Last minute posters deadline (may not appear in the final programme and Book of Abstracts) CONFERENCE FEE Registration received until July 31, 2012: Regular registration – smart rate: Euro 390 Students: Euro 250 Any registration received from August 1, 2012: Euro 480