The key theme of CRF in 2017 is a new knowledge on chemical reactions during food processing and storage.

Challenges to be addressed by CRF 2017 are:

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, FLAVORINGS), MITIGATION FOOD CONTAMINANTS AND RESIDUES
Reactions and interactions of ´natural food additives, flavorings, colors 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

More information at www.crf2017.eu