Two international congresses on Pigments in Food were previously held in Europe:
"Pigments in Food Technology" in Sevilla (Spain) - 1999, and "Functionalities of Pigments in Food" in Lisbon (Portugal) - 2002.

Two years later, the University of Western Brittany (Université de Bretagne Occidentale, Quimper, France) will host
the Third International Congress on "Pigments in Food, more than colours...", with the aim to contribute to the successful series started by our two colleagues, María Isabel Mínguez Mosquera and José Empis.

The congress will be organised in Quimper located
in the heart of Cornouaille, north-west region of France,
where the traditions in food science are well established
(food companies and academic research).

This Conference is aimed at bringing together scientists, clinicians, physicians and food industry managers
from all over the world currently working on different
aspects of pigments in food.

All topics regarding pigments in food will be considered.
Important trends include production of natural food colourings, new processes for the recovery of natural pigments,
formulation of synthetic pigments, Maillard products,
pigments from microalgae, microbial production of pigments for food use (fermentation), health effects of pigments, bioactivities, nutraceutical or functional pigments, safety of colorants, analytical techniques applied to pigments, formulation, designing of food containing pigments, sensory analysis on colorants and coloured food, effect of food processes on pigments, regulatory requirements and marketing issues…

Any suggestion about additional topics is welcome.

See you in Brittany !