Join the journal editors, board members, authors, reviewers and experts in Glasgow in October 2025 to debate the latest scientific advances.

The program will include keynote and plenary talks from renowned speakers as well as parallel sessions with contributory oral presentations and poster sessions covering a wide range of topics.

By attending the 4th Food Chemistry Conference, you can acknowledge past achievements and help shape the future of food chemistry research and its impact on quality, nutrition/health and food safety. You cannot miss this event in 2025!

Oral and poster abstracts are invited on the following conference topics and should be submitted using the online abstract submission system: https://www.elsevier.com/events/conferences/all/food-chemistry-conference/participate

Abstract Submission Deadline: 28 March 2025

Oral Topic 1: Innovative Processing and Sustainable Valorisation
Parallel Session 1. Advanced Processing Techniques for Enhanced Food Quality
Parallel Session 2. Valorisation of Food Co-Products and Waste
Parallel Session 3. Environmental and Economic Impacts of Sustainable Practices

Oral Topic 2: Nutrients, Bioactive Components, and Other Emerging Components
Parallel Session 1. Nutrients and Bioactives: Composition and Benefits
Parallel Session 2. Allergen Identification and Management of Allergens in Foods
Parallel Session 3. Food Sensory Attributes and Consumer Perception

Oral Topic 3: Methods and Technologies for Sustainability
Parallel Session 1. Green and Rapid Analytical Methods in Food Chemistry
Parallel Session 2. Smart and Sustainable Packaging Innovations
Parallel Session 3. Impact of Processing on Component Stability, Bioaccessibility and Bioavailability

Oral Topic 4: Big Data, Artificial Intelligence, and Digital Technologies in Food
Parallel Session 1. Leveraging Big Data to Enhance Food Safety and Quality, and Health Benefits
Parallel Session 2. Simulation and Modelling in Food Processing
Parallel Session 3. Artificial Intelligence and Machine Learning in Food Innovation

Poster Topics
1. Innovations in non-thermal processing
2. Innovations in fermentation, germination and extrusion
3. Upcycling food waste into value-added products
4. Characterisation and health benefits of nutrients and bioactives
5. Cutting-edge allergen detection methods
6. Sensory analysis and consumer perception studies
7. Innovations in biodegradable and edible packaging
8. Smart packaging for food quality and safety
9. Big data analytics in food safety and quality control
10. Artificial Intelligence and machine learning in food innovation