The Food Chemistry Division aims:

• to be recognised as a European authority in all matters concerning food chemistry
• to represent food chemical societies (or food sectors of chemical societies) at a European level
• to motivate national chemical societies to promote food chemistry in their countries by forming appropriate structures (divisions, groups)
• to harmonise the education of food chemists across Europe, thereby encouraging young people to pursue a career in food chemistry
• to promote an effective and continuing cooperation between European universities, research centres, food control laboratories and food industries in order to improve the development of food chemistry as an applied science
• to publish authoritative and independent statements on pressing issues 

Our actions to achieve these goals include:

• establishing effective dialogues with relevant scientific disciplines including toxicology, microbiology, nutrition, veterinary sciences, food technology, agronomy and health sciences 
• establishing effective contacts with opinion formers, agri-food industries, government institutions (health and education), consumer bodies, media and other related organisations 
• recognising pressing issues and organising scientific meetings 
• advising government institutions and regional bodies (e.g. EU) on pressing issues  
• recognising new needs, opportunities and stimulating research activities 
• recommending basic requirements for an education in food chemistry 

A compendium of student exchange programmes involving 36 research groups in 17 countries is available in the publication Food Chem Window. 

The second edition of the successful Who's Who in Food Chemistry - Europe will be extended to include relevant consulting/analytical/service laboratories.