The Food Chemistry Division aims:

• to represent food chemical societies (or food sectors of chemical societies) at a European level 
• to be recognised as a European authority in all matters concerning food chemistry
• to encourage national chemical societies to promote food chemistry in their countries by forming appropriate structures (Divisions, Working groups) 
• to promote and harmonize the teaching of food chemistry within food science across Europe
• to promote an effective and continuing cooperation between universities, research centres, food control laboratories and food industries in order to improve the development of food chemistry
• to offer an authoritative and correct view about food chemistry and food chemists to the general public
• to promote the challenges and opportunities of a career in food chemistry in Europe to students and school children.

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 organizations
• recognizing pressing issues and organizing scientific meetings, also in cooperation with other bodies. Cooperation requires that the topic includes food chemistry and that a representative of FCD is given active and formal role in organizing the meeting
• recommending basic requirements for education in food chemistry.