The event provides a platform for food chemists, food analysts, food toxicologists, food technologists, and nutrition scientists from academia, control authorities, and industry to present and discuss cutting-edge research in the field of food chemistry. 

The conference will cover all aspects of food chemistry, offering insights into current research activities in the area of food quality, food safety, food authenticity, food toxicology; food ingredients, food additives and food contaminants. Topics will also include biomonitoring and exposure assessment, food allergens, food processing; food contact materials, food flavour and sensory properties; food microbiology and food analysis.

The official language of the meeting will be English to encourage the participation of non-German-speaking colleagues, especially Ph.D. students and postdoctoral researchers.

The P.B. Czedik-Eysenberg Award 2026 will be presented during the conference. The awardee will be invited to present their work on this occasion.

 

Keynote Speaker/Lectures

• Margit Cichna-Markl & Stefanie Dobrovolny, Univ. Vienna, Austria
  Authenticity of Honey
• Thomas Henle, TU Dresden, Germany
  More than one century of Maillard Reaction – is there anything left to explore?
• Andrea Hochegger, TU Graz, Austria
  Food Packaging material – Risk Assessment of Recycled Polyolefins
• Doris Marko, Univ. Vienna, Austria
  Emerging Mycotoxins in Food

 

 

Event Details