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General Chair: Professor TAN Ooi Kiang
Technical Program Chair: Professor SUN Xiaowei
Local Executive Chair: Professor ZHANG Qing
Organized by:
EACCS Conference Manager | Tel: (65) 6356 4727 |
Fax: (65) 6356 7471 | Email: eaccs2007@inmeet.com.sg
About EACCS'07
The 7th
East Asian Conference on Chemical Sensors (EACCS’07) will be held in Singapore,
December 3 – 5, 2007. This is a biennial event for scientists and researchers
working on chemical sensors to gather together and discuss the development and
trend in a formal yet relaxed manner. The previous conferences were Fukuoka’93,
Xi’an’95, Seoul’97, Taipei’99, Nagasaki’01, and Guilin’05.
Chemical sensors are important in modern society to provide us with safe and
healthy life environment. After “9-11” tragedy event, chemical
sensors becomes a hot topic in sensing explosive and toxic materials. Meanwhile,
with the development of nanoscience and nanotechnology, we see a lot of old chemical sensors
have been revisited. In this conference, besides the traditional topics covered,
we have introduced two special sessions/topics on chemical sensors in sensing
explosives and toxicants and nanotechnology applications in chemical sensors.
The program of EACCS’07 will include but not limited to the following topics:
New sensing materials development
Take this opportunity to come and visit Singapore. Unique is the word that best captures Singapore, a dynamic city rich in contrast and color where you’ll find a harmonious blend of culture, cuisine, arts and architecture. Singapore has grown into a thriving centre of commerce and industry. Located in the heart of fascinating Southeast Asia, Singapore is the busiest port in the world with over 600 shipping lines sending super tankers, container ships and passenger liners to share. Brimming with unbridled energy and bursting with exciting events, the city offers countless unique, memorable experiences waiting to be discovered.
Singapore is consequently a cosmopolitan place where people from all over the world sit down to enjoy each other’s cooking. Each culture has brought with it unique cooking styles including Malay, Chinese, Indonesian, Peranakan, Indian, Thai, Japanese and Korean. There is a vast array of hawker stalls and restaurants, ranging from global franchises to gourmet delis to fancy six-star settings.
We look forward to seeing you in Singapore.
Yours sincerely,
Professor Tan Ooi Kiang
General Chair
EACCS’07 Organizing Committee
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