Welcome message

Dear Colleagues,
On behalf of the Organizing Committee, it is our pleasure to invite you to attend the EuroFoodChem XX Conference, which will be held from 17th to 19th June 2019 in Porto, Portugal, under the auspices of the Food Chemistry Division of the European Chemical Society (FCD-EuChemS) and the Portuguese Chemical Society (SPQ).

Following the previous successful meetings held in different European countries since 1981, it is an honour to host a conference of this series for the first time in Portugal. The conference will take place in the lovely ancient city of Porto, now rediscovered and elected as European Best Destination 2017. This city will provide you with opportunities to experience unique sightseeing’s of the Douro river from its bridges, visits to cultural places and monuments in the historical centre (UNESCO World Heritage Site), tasting the typical Portuguese cuisine and feel the inspiration of the Port Wine.

One of the most important aims of the EuroFoodChem Conferences is to provide a forum for discussion and exchange of innovative ideas between researchers from academia and industry who share a general interest in Food Chemistry in all its aspects and interfaces, including universities, research centres, industry, consumers, policy makers, and control authorities. Therefore, we invite you to present your recent works and join us in making this a high quality scientific meeting. Attendance of students are encouraged and supported by affordable registration fees.
Besides an interesting scientific program, a rich social program is being prepared for the conference participants and accompanying persons to experience the warm Portuguese hospitality and the extraordinary beauty of Porto and its surroundings.
We look forward to welcoming you in Porto!

Beatriz Oliveira,

Manuel A. Coimbra,


Organizing Committee

M. Beatriz Oliveira (Portugal) – University of Porto
Manuel A. Coimbra (Portugal) – University of Aveiro
Joana Amaral (Portugal) – Polytechnic Institute of Bragança, FCD-EuChemS

Scientific Committee

M. Beatriz Oliveira (Portugal)
Manuel A. Coimbra (Portugal)
Marco Arlorio (Italy) – Chair, EuChemS FCD
Joana Amaral (Portugal) – Secretary, FCD-EuChemS
Michael Murkovic (Austria) – Treasurer, EuChemS FCD
Hans-Jacob Skarpeid (Norway)
Juana Frias (Spain)
Livia Simon Sarkadi (Hungary)
Tanja Dcirkovic Velickovic (Serbia)
Vieno Piironen (Finland)
Vincenzo Fogliano (The Netherlands)

Scientific Program

Main Topics

  • Food composition and authenticity
  • Food Sustainability
  • Functional foods
  • Food packaging
  • Food processing
  • Food safety

  • 6 Plenary lessons | 6 Keynotes | Oral communications (OC15 min and OC10 min)

    Social program

    17th June– Reception
    18th June – Conference dinner Boarding at Cais da Estiva, Porto
    19th June - Farewell



    Foreign Participants are kindly requested to check if they require visa to come to Portugal to attend the Conference

    Registration Fees

    Category Early bird
    Until May 24 *, 2019 (€)
    May 25 – June 10, 2019 (€)
    Regular 450 550
    Students 220 280
    Accompanying person ** 130 130
    Conference dinner to accompanying person 45 45

    Conference Registration includes: Access to all sessions and to the exhibition area; Conference kit and abstract proceedings; Coffee breaks, lunches, Reception, Conference Dinner, Farewell; Certificate of Participation/Recognition; Presentation of 1 research work.

    * Following several requests, the early bird was postponed to 24 May; after 25 May, the Late fee will be applied
    ** Accompanying fee includes: includes Coffee breaks, lunches, Reception, Conference Dinner and Farewell

    Payment Information

    Bank Transfer

      Account Owner: Sociedade Portuguesa de Química
      Bank: Millennium BCP (Lisboa, Pt)
      IBAN: PT50 0033 0000 4534 5670 6780 5
      Bank address: Millennium BCP (Avenida 5 de Outubro 60-68, 1050-059 Lisboa, Portugal)

    Credit Card & Paypal
      Payment with credit card is possible - choose the payment method in your personal/registration area and follow the guidelines

    Cancellation and Refund

    • For any cancellation received until May 1, 2019, refund will be subject to a fee of 50 €
    • For any cancellation received after May 1, 2019, no refund will be made
    • All bank charges involved in the transactions are paid by the participant
    • Any request for refund must be addressed to eventos@chemistry.pt
    • Refunds will be handled after the Conference

    Registration Form Steps for registration

    Plenary lessons and Keynotes only by invitation.

    Abstract submission

    Each registered participant will be entitled to submit one abstract, for a poster or oral.

    The meeting’s official language will be English

    Abstracts should be submitted via the SPQ registration site. Please, log in using the login and the password provided during the registration process and then proceed with "abstract submission". Please use the Microsoft Word file Abstract Template.

    The abstract must not exceed one A4 page. Decision between poster and oral communications will be made by the scientific committee upon evaluation of the submitted abstracts. The abstract file should be saved as follows: name_surname_poster.doc or name_surname_oral.doc (or docx in either case).

    Deadline for oral communications: 28th February, 2019 24th March, 2019 (new)
    Deadline for posters: 31th May, 2019
    Information about oral communications selection: 14thApril

    Accepted abstracts will be published in the Book of Abstracts (only abstracts of registered participants will be included).

    Please make sure your abstract does not contain any spelling or grammar mistakes.

    For poster presentations, the maximum poster size is A0 in portrait orientation (0.84 x 1.19 m).

    Steps for abstract(s) submission Abstract template Personal Area/abstract submission

    Special Issue

    Following the XX EuroFoodChem Conference, a Special Issue will be published in Food Research International. The papers should focus at least one of the wide range of subjects included in the conference, all related to Food Chemistry under the main topics: Food composition and authenticity; Food sustainability; Functional foods; Food processing; Food packaging; and Food safety. The manuscripts will be subjected to peer-review process and should meet the high scientific quality standard of the Journal.
    Submission of manuscript begins: July 1, 2019
    Deadline for manuscript submission: September 30, 2019

    Pre-congress workshop


    The aim of the Workshop is to demystify the idea that publishing in high impact factor journals is an impossible task or that it is reserved for a small group of renowned experts and Professors from World Top Higher Education Institutions. In this workshop, participants will be guided in all sections that compose a scientific paper, the aspects that need particular attention, and how to address each section of the manuscript. The ultimate goal is to stimulate and encourage MSc and Ph.D. students in their thesis final stage to get “out of the box” and plan, organize, execute and acquire the “fire in the belly” to publish their research outputs.

    Workshop recipients

    The Workshop is open to a general Academia audience, mainly targeting students but also open to researchers and early career Professors. The Workshop can also be attended by participants from diverse scientific domains, since it is developed in a general way, with some exercises and examples referring to particular areas (Food Science and Technology/Food Chemistry for this particular Workshop), specifically developed to meet the participants’ background and main scientific subjects

    More information Registration For questions about the workshop (registration, payment, invoices, etc.), please contact info@readytopub.com


    Best Poster Awards

    Awards will be attributed to the three best posters presented by students during the XX EuroFoodChem. A Poster Award Committee (members of the Scientific Committee and of the Food Chemistry Division-EuChemS) will review the posters during the poster sessions. Selection will be based on three criteria: Originality of the research, Clarity of the presentation, and Quality of the results presented.

    The award will consist on the Registration fee for the student at the XXI EuroFoodChem congress. Awards will be announced during the Closing ceremony.

    ReadyToPub Award

    An Award will be attributed to a work (poster or oral) presented by a student during the XX EuroFoodChem. Selection will be based on three criteria: General interest of the research, Clarity of the presentation, and Quality of the results presented.

    The award will consist of one English Editing service (Basic Pack ) of a manuscript having the student as the first author. The award will be announced during the Closing Ceremony.

    "Food Elements” Competition

    Participation of the younger generation of chemists to the international scientific conferences has a major impact on their future career. Therefore, the Food Chemistry Division of EuChemS decided to organize a competition for young chemists participating in the XX EuroFoodChem Conference. The competition aims to honour and celebrate the International Year of Periodic Table.
    The Food Chemistry Division of EuChemS offers 3 prizes for the XXI EuroFoodChem in 2021, as follows:

    • First prize: registration, accommodation and travel costs (up to 350 euro) covered
    • Second and third prize: registration covered.

    The competition is designed for the young chemists (graduate students, masters students or PhD students, up to 35 years of age) which will participate in the XX EuroFoodChem. The young chemists interested to apply should express their intention to participate in the contest (before 31 May 2019, sending an intention letter to xxeurofoodchem@chemistry.pt, putting “Food Element Competition” as subject of the email) and prepare a poster in which one or more elements from the periodic table are presented, mentioning its importance for human body and its direct link to food.
    The posters enlisted in the competition will be presented, in a separate session, during the XX EuroFoodChem.
    The posters will be analysed by a jury from the Food Chemistry Division of EuChemS and the results will be presented at the closing ceremony of XX EuroFoodChem.

    Important Dates

    • Deadline for oral communications: 28th February, 2019 24th March, 2019 (new)
    • Deadline for posters: 31th May, 2019
    • Information about oral communications selection: 14thApril
    • Early bird registration: 24th May, 2019


    Faculdade de Farmácia - Complexo do Instituto de Ciências Biomédicas de Abel Salazar

      R. Jorge de Viterbo Ferreira 228,
      4050-313 Porto
      Coordenadas GPS: Lat.=41,148; Lon.=-8.626;


    For the duration of the conference we made available to delegates a limited number of rooms close to the conference venue.
    Hotel HF Reservations

    Contact Us

    SPQ - Sociedade Portuguesa de Química

      Av. da República, 45 - 3º Esq.
      1050 - 187 Lisboa
    Vat Number: 501 139 265

    (+351) 217 934 637 11h00-12:30h and 15:00-16:30 eventos@spq.pt

    General Information Organization/Program


    Sponsorship & Exhibition



    Media Partner

    Polish Journal of Food and Nutrition Sciences (ISSN 1230-0322) is published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. PJFNS is a quarterly scientific journal which publishes original and review articles on fundamental and applied food research in the following sections: Food Technology, Food Chemistry, Food Quality and Functionality, and Nutritional Research. The impact factor for PJFNS is 1.697 (IF2017, Journal Citation Reports® Science Edition, Clarivate Analytics, 2018).

    Molecules (ISSN 1420-3049, CODEN: MOLEFW) provides an advanced forum for science of chemistry and all interfacing disciplines. Our aim is to provide rigorous peer review and enable rapid publication of cutting-edge research to educate and inspire the scientific community worldwide. The article processing time is 31 days (median values for papers published in 2018). The Impact Factor for Molecules is 3.098 (2017 Journal Citation Reports® Science Edition, Clarivate Analytics, 2018)

    Foods (ISSN 2304-8158) is an open access and peer reviewed scientific journal that publishes original articles, critical reviews, case reports, and short communications on food science. Articles are released monthly online, with unlimited free access. Currently, Foods has been indexed by the Science Citation Index Expanded (SCIE - Web of Science), PubMed, and Scopus. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results as much detail as possible. We therefore invite you to be one of our authors, and in doing so share your important research findings with the global food science community. For more information, please visit Foods website.