ЕUROPEAN FOOD CHEMISTRY CONGRESS
XXII EuroFoodChem, the largest European conference dedicated to food chemistry with a tradition spanning 40 years, opens at the SASA Grand Hall, on Wednesday, 14 June, at 9 a.m. On this occasion, for the first time, Belgrade and Serbia will host this important conference organized by the European Chemical Society and the Serbian Chemical Society, under the auspices of the Serbian Academy of Sciences and Arts and supported by the Ministry of Science, Technological Development and Innovations and Serbian Chamber of Commerce. The Congress venue is the Serbian Academy of Sciences and Arts and the Faculty of Chemistry of the University of Belgrade, in the period from 14 to 16 June.
Over the course of three days, there will be over 200 papers presented at the Congress, with 165 participants from Europe and the globe and more than 40 domestic speakers. The most current results and findings in the field of the analysis of quality, components and safety of food, sustainability of food production, a novel approach to food production, new analytical methods in the field of food control and new omnipresent contaminants such as micro- and nano plastics. The majority of foreign speakers come from Portugal, Germany, Spain and Italy.
Food science is a field which made Serbian science known across the world. Two Serbian universities have been highly ranked on the Shanghai Academic Ranking of World Universities in this field. The University of Belgrade is between 50th and 75th place, while the University of Novi Sad is among the first 300 universities. There are no other academic fields in which any of the universities in Serbia have been so highly ranked, which is supported by the overall number of quality publications, some of which have been published in top journals (such as FoodChemistry), along with citations of these papers and existing international cooperation. Together with the most recent findings in this field, the EuroFoodChem offers the opportunity to establish cooperation between our researchers and international experts, as well as to present domestic food producers and wineries.