+1-469-854-2280/81
organizer@foodchemconference.com
Conference Dates & Location: November 27-29, 2023 | Paris, France
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Special Issue : A special issue will be published after the conference in both journals; Food Bioscience & Future Foods (published by Elsevier). A) Submissions for Special Issue in “Future Food” are open, please click here for more details.

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About FCT-2023

After prodigious success of 8th FCT-2022 conference in Rome, United Scientific Group (a non-profit organization) is very happy to invite you all to join & present the latest research findings at the 9th International Conference on Food Chemistry & Technology (FCT-2023) scheduled for November 27-29, 2023, in the beautiful city of Paris, France.

The USG’s FCT Annual Conference is a focal point of the food researcher’s community, where chemists, analysts, technologists, scientists, investigators, and young researchers gather to share the cutting-edge research and innovations in the field of food science and technology.

We had a fascinating meeting last year in Rome, Italy with 160 participants from 34+ countries. It is our great pleasure to invite you to participate in the 9th edition of our conference which comes after the remarkable success of the previous meetings, held in San Francisco in 2015, Las Vegas in 2016, Baltimore in 2017, Berlin in 2018, Los Angeles in 2019, Virtual in 2020 & 2021, and Rome in 2022. All editions were a great success.

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FCT-2023

Experienced Team Members

Kjeld Van Bommel
Kjeld Van Bommel

TNO
The Netherlands

Pieter Verboven
Pieter Verboven

Leuven University
Belgium

Charles Spence
Charles Spence

Oxford University
United Kingdom

Charles Spence
Charles Spence

Oxford University
United Kingdom

Scientific Sessions

Topics Covered in FCT-2023

FOOD CHEMISTRY AND INGREDIENTS
  • Food Chemistry to Improve Nutrition and Health
  • Chemistry of the Novel Source of Nutrients
  • Extraction and Valorization of Sidestreams
  • Food Components & Their Nutritional, Technological, and Sensory Properties
  • Food Contaminants
  • Delivery Systems for Nutrients and Healthy Compounds
  • Food Biopolymers and Colloids
  • Encapsulation Technologies for Chemical Stability and Delivery of Nutrients
  • Texturization Mechanisms of Proteins and other Food Polymers
  • Interaction of Food Components During Processing of Foods
  • Chemistry of Natural Food Colors
  • Food Structuring
SUSTAINABILITY AND CLIMATE NEUTRAL FOOD SECTOR
  • Sustainable Source of Nutrients, and Sustainable Additives
  • Reuse of By-Products and Food Waste
  • Energy Efficient Food Processing, Transportation and Storage
  • Protein Transition
  • Sustainable Food Processing
  • Food Packaging Materials
  • Fermented Food as Sustainable Processing
  • Plant-Based and Marine-Based Food And Ingredients
  • Policy Intervention for Food Waste Reduction
  • Food Safety of Novel and Upscaled Foods
  • Precision Fermentation
  • Sustainable Production of Foods Linked with LCA Analysis
EMERGING TECHNOLOGIES AND FUTURE FOOD
  • 3D/4D Food Printing
  • Robotics In Food Processing and Food Service
  • Human Food Interaction, Digitalization, Virtual Reality
  • Precision Manufacturing
  • Reversed Engineering
  • Digital Gastronomy
  • AI for Food Processing and Food Chain 
  • Cold-Plasma
  • Non-Thermal Processing
  • Clean Label via Processing Tracks
SENSORY EXPERIENCE OF FOOD
  • Multi-Sensory Experiences
  • Food Sensory Acceptance, Satisfaction, Emotions
  • Food Design for Improved Sensory Experience
  • Food Structure-Aroma-Taste Interaction
  • Psychological Traits and Food Sensory Perception
  • Digital Technology for Augmented Food Perceptions
  • Sensory Analyses Approaches and Tools
  • Food Neophobia
FOOD AND HEALTH IN A NEW DIMENSION
  • Reformulation Strategies for Healthy Food Products
  • Food for Patients and Specific Therapies
  • Food For Gut Microbiome Health 
  • Bioavailability and Bioaccessability
  • Probiotics and Psychobiotics in Food
  • Personalized Food Products
  • Nutrient Security
  • Precision/Personalized Nutrition
PHYSICAL PROPERTIES OF FOOD
  • Food Texture
  • Mechanical Properties, Inhomogeneous Food and Novel Sensory Experiences
  • Food Microstructure
  • Rheology and Interfacial Properties
  • Food Powders
  • Chemistry, Rheology and Texture Nexus
  • Rheology of Multiphase Complex Food Products
TRADITIONAL FOOD PROCESSING
  • Drying
  • Heat Treatment
  • Hurdle Technologies
  • Heat and Mass Transfer
  • Mechanical Processing
  • Fermentation
  • Extrusion
  • Evaporation
  • Processes for Solid and Liquid Separation (e.g. Expression)
FOOD MODELING
  • Modeling of Food Processing
  • Modeling of Chemical, Physical and Sensory Properties of Food
  • Digital Food Twins
  • Shelf-Life Modeling
  • Modeling the Migration of Chemicals
  • Multiphysics Modeling - Application to Food Processes
  • Modeling Approaches for Studying the Gut Microbiota
  • Heat and Mass Transfer
FOOD CONTACT MATERIALS
  • Depanning Oil
  • Non-Stick Coating
  • Food Contact Surface
  • Cleaning in Place (CIP)
  • Effect of Food Formulation and Processing Conditions on Fouling
Novel Food Detection and Process Control
Recent Advances in Plasma Processing in the Food Sector

FCT-2023

On-Spot Registration

Academic

899 $

  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

Industry

999 $

  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

Student

699 $

  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

FCT-2023

Testimonials