姓　　名：呂佳玲
指導教授：張祐維老師
題　　目：開發高溫通氧技術評估油脂之品質
補助單位：科技部
時　　間：2016/10/30-11/01

website：http://www.foodchemistryconference.com/

This exciting new conference celebrating the 40th anniversary of the leading international journal Food Chemistry will bring together experts and young researchers from academia, research centres, and industry to debate on the latest scientific advances in the field of food chemistry that help to shape current and future challenges in food quality, food safety, and health aspects of the food chain. These challenges are also intimately linked to the wider EU Horizon 2020 Societal Challenges related to health, food security, sustainable agriculture, maritime research and the bioeconomy. 
Topics will include:

• Emerging non-nutrient bioactives in food - chemistry, analysis, function and health
• Chemical reactions in foods: mechanisms, kinetics and impact on quality and health
• Food structure, food quality and health including novel digestibility, processing technologies,
• Nanotechnology and food packaging
• Risk/benefits evaluation of food components
• Food authenticity and integrity
• Novel and rapid methods for food quality, integrity, and safety
• Future research needs and funding opportunities