9th International Conference on Food Chemistry & Technology 2023 | United Scientific Group | 26 November 2023 | Hôtel Mercure Paris Centre Tour Eiffel, 20 Rue Jean Rey, 75015 Paris, France

This Conference is a focal point of the food researcher’s community, where chemists, analysts, technologists, scientists, investigators, and young researchers gather to share the cutting-edge research and innovations in the field of food science and technology. We had a fascinating meeting last year in Rome, Italy with 160 participants from 34+ countries. It is our great pleasure to invite you to participate in the 9th edition of our conference which comes after the remarkable success of the previous meetings, held in San Francisco in 2015, Las Vegas in 2016, Baltimore in 2017, Berlin in 2018, Los Angeles in 2019, Virtual in 2020 & 2021, and Rome in 2021. All editions were a great success. We are, therefore, committed to match these standards, quality of research being presented at the conference and are preparing what we are sure will be an exceptional event. FCT-2023 provides a unique opportunity to network with your peers and it consists of highly proficient series of talks, poster presentations, workshops, discussions, and networking events that will keep our fellow participants engaged in learning and making new connections.

2023 Speakers

KEYNOTE SPEAKER:

Hosahalli Ramaswamy
Full Professor of Food Process Engineering, McGill University, Canada

Da-Wen Sun
Professor, University College Dublin, Ireland

Charles Spence
Associate Professor (as of July 2021), Oxford University, United Kingdom

Ferruh Erdogdu
Senior Lecturer in Sustainable Manufacturing, Ankara University, Turkey

Antonio Vicente
Research Group Leader and KIT Associate Fellow in Food Colloids, University of Minho, Portugal

Sara Gonzalez Garcia
Senior Scientist, Universidade de Santiago de Compostela, Spain

Elliot Woolley
Senior Lecturer in Sustainable Manufacturing, Loughborough University, United Kingdom

Ulrike van der Schaaf
Research group leader and KIT Associate Fellow in Food Colloids, Karlsruhe Institute of Technology, Germany

Oliver K. Schlüter
Senior Scientist, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany

INVITED SPEAKERS:

Rachel Kopec
Associate Professor of Human Nutrition, The Ohio State University, United States

Pedro Bouchon
Full Professor in Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Chile

Marco Dalla Rosa
Full Professor of Food Technology, University of Bologna, Italy

Silvia Tappi
Junior Assistant Professor, University of Bologna, Italy

Olivier Vitrac
Research Director (Senior Scientist), INRAE and AgroParisTech, France

Anne Louise Dannesboe Nielsen
Head of the Food Technology Center, Danish Technological Institute, Denmark