Title
Contribution de l'Association belge des chimistes (1887-1898) à la chimie alimentaire Contribution de l'Association belge des chimistes (1887-1898) à la chimie alimentaire
Author
Faculty/Department
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences. Pharmacy
Publication type
article
Publication
Paris ,
Subject
Chemistry
Source (journal)
ACTUALITE CHIMIQUE
L'actualité chimique. - Paris
Volume/pages
(2000.11) , p. 45-46
ISSN
0151-9093
ISI
000165668100012
Carrier
E
Target language
French (fre)
Affiliation
University of Antwerp
Abstract
The << Association Belge des Chimistes >> was created in 1887. Four << learning >> sections were established : a section about sugar (1887), a section about adulteration of food (1889), a section on agricultural chemistry (1889) and a section on the industry of fermentation (1890). Food chemistry was important in all four sections, but mostly in the section on adulteration of food. In 1894 the young association organized the first international congress on applied chemistry, where food chemistry was very important. The << Association Belge des Chimistes >> made an important contribution to the development of food chemistry in Belgium, but also in Europe, as a result of the succession of the different international congresses on applied chemistry after 1894.
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