Singapore International Chemistry Conference 5 to address food micro constituents
Dated: 30 November 2007
The Department of Chemistry of the National University of Singapore and the Singapore National Institute of Chemistry are hosting the Singapore International Chemistry Conference 5 (SICC-5) from 16 to 19 December 2007.
The biennial conference is dedicated to promoting advances in chemistry. This conference is the fifth in the series and aims to reflect on significant scientific developments in physical and analytical chemistry, to discuss new ideas and trends as we move into the twenty-first century, and to raise the profile of chemical sciences in Singapore.
SICC-5 will be held in conjunction with the 7th Asia-Pacific International Symposium on Microscale Separation and Analysis (APCE 2007).
The APCE series is a premier international conference for microscale separation and analysis methods in the Asia-Pacific region.
APCE 2007 provides a forum for novel miniaturised approaches in separation, detection and sample preparation.
One main Issue addressed in one of the symposiums (symposium 6) is food micro constituents. The sessions will cover the areas of analytical, physical, and biological chemistry aspects of food micronutrients, flavours and aromas, and food toxicants.
For more information, please visit http://sicc2007.org/
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