DFC Mission Statement
The Food Chemistry Division aims:
- to represent food chemical societies (or food sectors of chemical societies) at a European level
- to be recognised as a European authority in all matters concerning food chemistry
- to encourage national chemical societies to promote food chemistry in their countries by forming appropriate structures (Divisions, Working groups)
- to promote and harmonize the teaching of food chemistry within food science across Europe
- to promote an effective and continuing cooperation between universities, research centres, food control laboratories and food industries in order to improve the development of food chemistry
- to offer an authoritative and correct view about food chemistry and food chemists to the general public
- to promote the challenges and opportunities of a career in food chemistry in Europe to students and school children.
Our actions to achieve these goals include:
- establishing effective dialogues with relevant scientific disciplines including toxicology, microbiology, nutrition, veterinary sciences, food technology, agronomy and health sciences
- establishing effective contacts with opinion formers, agri-food industries, government institutions (health and education), consumer bodies, media and other related organizations
- recognizing pressing issues and organizing scientific meetings, also in cooperation with other bodies. Cooperation requires that the topic includes food chemistry and that a representative of FCD is given active and formal role in organizing the meeting
- recommending basic requirements for education in food chemistry.
Division Board 2021-2023
The Food Chemistry Division Board (2021-2023) was elected at the 44th FCD meeting held 20.11.2020, on-line via Zoom due to COVID-19 pandemic.
Chair: Prof. Joana Amaral
E-mail: jamaral[at]ipb.pt
Secretary: Prof. Cristina Todasca
E-mail: todascacristina[at]yahoo.com
Treasurer: Prof. Michael Murkovic
E-mail: michael.murkovic[at]tugraz.at
Past-Chair: Prof. Marco Arlorio
E-mail: marco.arlorio[at]uniupo.it
Former Division Board – 2018-2020
The Food Chemistry Division Board (2018-2020) was elected at the 41st FCD meeting held on 3.10.2017 in Budapest.
Chair: Prof. Marco Arlorio
E-mail: marco.arlorio[at]uniupo.it
General Secretary: Prof. Joana Amaral
E-mail: jamaral[at]ipb.pt
Treasurer: Prof. Michael Murkovic
E-mail: michael.murkovic[at]tugraz.at
National Delegates
Austria
MURKOVIC Michael
MARKO Doris
Bosnia & Herzogovina
Bulgaria
Croatia
KOPJAR Mirela
PILIŽOTA Vlasta
NOVOTNI Dubravka
Estonia
Finland
PIIRONEN Vieno
YANG Baoru
Germany
WÜST Matthias
FISCHER Markus
Hungary
SIMON-SARKADI Livia
MOLNÁR Pál
Italy
ARLORIO Marco
GALAVERNA Gianni
Latvia
Lithuania
VENSKUTONIS Rimantas
North Macedonia
Poland
STAROWICZ Małgorzata
ZIELINSKI Henryk
Portugal
AMARAL Joana
MOREIRA da SILVA Aida
Republic of Ireland
KEEGAN John
Slovenia
VOVK Irena
KODBA Zdenka Cencič
United Kingdom
RUSSEL Wendy
PARKER Jane
History of the Food Chemistry Division
Founder
Peter Czedik-Eysenberg
FECS Working Party of Food Chemistry
Initiator of Euro Food Conferences, Allergy Conferences, Toxicology Conferences, Chemical Reactions in Food, Recent Advances in Food Analysis, Pigments in Food, In Vino Analytica Scientia
|
Chairpersons | |||
|---|---|---|---|
|
Peter Czedik-Eysenberg |
1976 – 1995 | ||
|
Reto Battaglia |
1995 – 2000 | ||
|
Roger Fenwick |
2000 – 2005 | ||
|
Trygve Eklund |
2005 – 2009 | ||
|
Livia Simon-Sarkadi |
2009 – 2014 | ||
| Marco Arlorio | 2015 – 2020 | ||
| Joana Amaral | 2021 – present |
|
Secretaries General | |
|---|---|
|
Werner Pfannhauser |
1976 – 1995 |
|
Roger Fenwick |
1995 – 2001 |
|
José Empis |
2001 – 2005 |
|
Livia Simon-Sarkadi |
2005 – 2009 |
|
Kitti Nemeth |
2009 – 2012 |
|
Michael Murkovic | 2012 – 2017 |
| Joana Amaral | 2018 – 2020 |
| Cristina Todasca | 2021 – present |
|
Euro Food Chem Conferences | |||
|---|---|---|---|
|
I |
1981 |
Vienna |
Recent developments in food analysis |
|
II |
1983 |
Rome |
Progress in the elucidation of chemical reactions during processing and storage of food |
|
III |
1985 |
Antwerp |
Strategies in food quality assurance: Analytical, industrial and legal aspects |
|
IV |
1987 |
Loen |
Rapid analysis in food processing and food control |
|
V |
1989 |
Paris/Versailles |
Agriculture, food chemistry, and the consumer |
|
VI |
1991 |
Hamburg |
Strategies for food quality control and analytical methods in Europe |
|
VII |
1993 |
Valencia |
Progress in food fermentation |
|
VIII |
1995 |
Vienna |
Current status and future trends in analytical food chemistry |
|
IX |
1997 |
Interlaken |
Authenticity and adulteration of food – The analytical approach |
|
X |
1999 |
Budapest |
Functional foods – A new challenge for the food chemist |
|
XI |
2001 |
Norwich |
Biologically-active phytochemicals in food: Analysis, metabolism, bioavailability, and function |
|
XII |
2003 |
Brügge |
Strategies for safe food: Analytical, industrial, and label aspects: Challenges in organisation and communication |
|
XIII |
2005 |
Hamburg |
Macromolecules and their degradation products in food – Physiological, analytical, and technological aspects |
|
XIV |
2007 |
Paris |
Food quality – An issue of molecule base science |
|
XV |
2009 |
Copenhagen |
Food for the future – The contribution of chemistry to improvement of food quality |
|
XVI |
2011 |
Gdansk |
Translating food chemistry into health benefits |
|
XVII |
2013 |
Istanbul | |
| XVIII | 2015 | Madrid | Upcoming challenges in food science |
| XIX | 2017 | Budapest | Central role of food chemistry within the food science |
| XX | 2019 | Porto | |
| XXI | 2021 | on-line |
This compiliation is based on the Czedik-Eysenberg Lecture given by Werner Pfannhauser at the Euro Food Chem XV in Copenhagen.