34 No. 2
by Agnieszka Bartoszek and Mariusz Piskula
The EuroFoodChem XVI conference, 6–8 July 2011, on “Translating Food Chemistry into Health Benefits” stressed the significant role of science and the technology of food in our daily life. For the first time in its 30-year history, the flagship conference of the Food Chemistry Division of EuCheMS took place in Poland (Gdańsk). It was co-organized by the Chemical Faculty of Gdansk University of Technology (GUT) and the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn with the support from the European REFRESH project and IUPAC.
The event attracted nearly 300 participants from 33 countries who attended five sessions of plenary lectures and oral presentations, complemented by two poster sessions, two workshops, and a number of exhibitions. The conference covered several areas of food chemistry, from broad subjects such as lipids, meat products or nutrigenomics, to those more specifically focused on phytochemicals as glucosinolates or antoxidants. The participants were also the first recipients of the application FoodSci Companion for iPad designed by the GUT team to provide food scientists with a convenient access to useful data.
Since 2011 was the International Year of Chemistry and the 100th anniversary of Maria Sklodowska-Curie’s Nobel Prize in chemistry, both occasions were recognized during the meeting. The special session “A Tribute to the International Year of Chemistry” was supported by the Polish Chemical Society and addressed the general public. It showed chemistry and chemists in roles other than research, with entertaining aspects including travel, music, magic, and molecular gastronomy. A selection of the talks presented during this session will be published on the webpage of the Chemical Faculty of GUT <www.chem.pg.gda.pl>.
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