Swiss Food Science Meeting

commestibili carne formaggio pane	aperitivo
Immagine: Ch. Pfammatter
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commestibili carne formaggio pane	aperitivo
commestibili carne formaggio pane aperitivo (Immagine: Ch. Pfammatter)

The Swiss Food Science Meeting (SFSM) is a platform for the scientific exchange of food analysis as well as analysis of food contact materials and cosmetics. Scientists, such as chemists, toxicologists, food engineers who work in industry, food laboratories, Universities, for governmental bodies or food control authorities are invited to join the SFSM and to present their latest findings.

  • Serie di eventi

2019
giu 26
2019
giu 27
  • Società Svizzera di Chimica Alimentare
  • Congresso per specialisti
  • Neuchâtel

Swiss Food Science Meeting 2019

The control of food contaminants in industrial processes represents an essential quality management measure and encompasses a wide scope of different analytical techniques and analytical endpoints. Besides classical topics such as toxic metals and process contaminants such as MCPD, new topics such as the use of BIG DATA for the control of food production processes will be presented.
2017
ago 17
2017
ago 18
  • Società Svizzera di Chimica Alimentare
  • Conferenza pubblica
  • Neuchâtel

Swiss Food Science Meeting 2017

The analytical control of meat and meat products covers a wide field of different analytical techniques and analytical targets. Besides classical topics such as veterinary drugs, dioxins and PCBs new topics such as the production of eatable insects as well as of vegetarian meat stuff are emerging.
2015
giu 23
2015
giu 24
commestibili carne formaggio pane	aperitivo
  • Società Svizzera di Chimica Alimentare
  • Congresso per specialisti
  • Neuchâtel

Swiss Food Science Meeting 2015

Food Authenticity and Food Adulteration were major driving forces for establishing food law regulations world wide. Whereas our ancestors were analysing the water content of milk and wine, we recently are confronted with mislabelled horse meat. Especially expensive foodstuffs such as caviar, truffles or meat are in the focus of criminal minds in order to enhance their profits. Thus we can pretend with no doubt that the topic food authenticity and adulteration is both traditional and modern at the same time.
Organizzatore

Società Svizzera di Chimica Alimentare