The U.S. FDA is partnering with the American Chemical Society (ACS) to provide a series of biannual training sessions focusing on chemical science related to food safety. These half-day training sessions are a continuing education opportunity for the FDA’s Center for Food Safety and Applied Nutrition employees. The colloquia are open to the public and offer participants a venue to interact with leading technical experts in chemistry. The colloquia are not intended as a forum to discuss regulatory issues or to make recommendations to the agency.
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Series will be focused on high-quality, cutting-edge chemistry related to food, food additives, food packaging, and food safety topics. They will include the areas of flavor modifiers, manufacturing processes, specifications, and analytical methods.
The first colloquium titled “Frontiers in Flavor Chemistry,” will be on June 4 from 9:00 am to 12:00 pm at the FDA’s Harvey Wiley Building auditorium in College Park, Md. Topics covered will include: taste perception in humans and its impact on nutrient intake; recent advances in food flavors; and the discovery of new flavors.
Only registered participants will be allowed to attend the meeting. No onsite registration. There is no cost to attend in person or through webcast, but space is limited. Visit the ACS event registration site for additional information on the colloquia and registration.