Starting in 1999 in Sevilla (Spain) with the 1st congress called "Pigments in Food Technology", the Pigments in Food Congress-series has been continued successfully 2002 in Lisbon (Portugal; "Functionalities of Pigments in Food") and 2004 in Quimper (France; "Pigments in Food - more than colours ..."). In the meantime, the congress has been well recognized both by renowned but also young scientists mainly from Europe, USA and Australia.

Initiated by María Isabel Mínguez Mosquera (1999) and José Empis (2002), this European conference has been continued by Laurent Dufossé (2004).
As the congress locations keep on moving from the South to the middle of Europe, in 2006 the fourth congress ("Pigments - A Challenge to Life Sciences") will be hosted by the Plant Foodstuff Technology Section of the Institute of Food Technology at Hohenheim University (Germany).

Aiming at bringing together pigment expertise from chemists, food chemists, food technologists, agriculturists, nutritionists, but also industry people, the conference has continuously been increasing its scientific standard and publicity and has attracted 175 scientists from over 38 countries in 2004.

To keep up with the achieved standards, the conference will be restricted to 200 participants.
This will respect the need for discussions and scientific exchange that have been coining this event.

All topics related to „pigments in food" will be considered.
Each contribution will be peer-reviewed by international experts. Based on these recommendations, the scientific committee will decide upon acceptance. There will be three types of presentations: plenary lectures providing an overview on a specific topic, short lectures and posters that will present original work.


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