Programme  Titles  Presenters  Topics 
Sunday, 30 October 2016
11.00-19:00  Registration
14.30-15.45  Author Workshop
Diamond
16:00-17:15  Plenary Session 1: Welcome and opening keynote presentations
Grand Ballroom
16.00-16.15  Opening Remarks & Introduction to Food Chemistry: Gordon Birch, University of Reading, UK
Grand Ballroom
16.15-16.45  [K01] John O’Brien, Nestle Research Centre, Switzerland
Grand Ballroom
16.45-17.15  [K02] Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Grand Ballroom
17.15-18.00  Poster Viewing
Winter Garden
18.00-19.00  Welcome Drinks Reception
Winter Garden
 
Monday, 31 October 2016
08:30-10:40  Plenary Session 2: Food structure and health including chemical reactions, novel digestibility, processing technologies, nanotechnology and food packaging
Grand Ballroom
08.30-09.00  [K03] Marc Hendrickx, University of Leuven, Belgium
Grand Ballroom
09.00-09.25  [INV01] Laurie Melton, University of Auckland, NZ
Grand Ballroom
09.25-09.50  [INV02] Eric Decker, University of Massachusetts, USA
Grand Ballroom
09.50-10.15  [INV03] Peter Wilde, Institute of Food Research, UK
Grand Ballroom
10.15-10.40  [INV04] Mohamed Mathlouthi, Association AVH, Reims, France
Grand Ballroom
10.40-11.10  Coffee Break
Winter Garden
11:10-12:30  Session 1: Chemical Reactions in Foods
Grand Ballroom
  Session 2: Food structure, food quality and health
Ruby
  Session 3: Emerging non-nutrient bioactives in food
Diamond
12.30-14.00  Lunch & Poster Session 1
Winter Garden
14.00-15:45  Plenary Session 3: Emerging non-nutrient bioactives in food - chemistry, analysis, absorption and health
Grand Ballroom
14.00-14.30  [K04] Fidel Toldrá, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain
Grand Ballroom
14.30-14.55  [INV05] Yongping Bao, University of East Anglia, UK
Grand Ballroom
14.55-15.20  [INV06] Mairead Kiely, University of College Cork, Ireland
Grand Ballroom
15.20-15.45  [INV07] John van Camp, University of Ghent, Belgium
Grand Ballroom
15.45-16.15  Coffee Break
Winter Garden
16:15-17:55  Session 4: Chemical Reactions in Foods
Grand Ballroom
  Session 5: Food authenticity and integrity
Ruby
  Session 6: Emerging non-nutrient bioactives in food
Diamond
18:45-22:00  Gala Dinner (optional - tickets can be purchased)
 
Tuesday, 01 November 2016
08:30-10:15  Plenary Session 4: Novel approaches in food safety and food integrity – new methods, tools and approaches along the food chain
Grand Ballroom
08.30-09.00  [K05] Clare Mills, University of Manchester, UK
Grand Ballroom
09.00-09.25  [INV08] Roland Poms, MoniQA, Austria
Grand Ballroom
09.25-09.50  [INV09] Cristina Silva, Universidade Católica Portuguesa, Portugal
Grand Ballroom
09.50-10.15  [INV10] Richard Cantrill, AOCS, USA
Grand Ballroom
10.15-10.45  Coffee Break
Winter Garden
10.45-12:45  Session 7: Chemical Reactions in Foods
Grand Ballroom
  Session 8: Food authenticity and integrity
Ruby
  Session 9: Food structure, food quality and health
Diamond
12.45-14.30  Lunch & Poster Session 2
Winter Garden
14:30-16:30  Plenary Session 5: Research and Innovation for Sustainable Food Security and Health in Europe – current and future perspectives
Grand Ballroom
14.30-15.00  [K06] Hannelore Daniel, Technische Universität München (TUM), Germany
Grand Ballroom
15.00-15.25  [INV11] Keith Waldron, Institute of Food Research, Norwich, UK
Grand Ballroom
15.25-15.50  [INV12] Franz Ulberth, European Commission JRC-IRMM, Belgium
Grand Ballroom
15.50-16.10  [O01]
Grand Ballroom
16.10-16.30  Closing Remarks & Awards
Grand Ballroom
16.30-16:40  End of Conference
Grand Ballroom
 
  Copyright © 2016 Elsevier Limited. Privacy | Terms | Cookies
Powered by Oxford Abstracts. Cookies are set by this site. To decline them or learn more, visit our Cookies page.