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Introduction

The subject area of the conference is physical chemistry of complex food systems with special emphasis on macromolecules that structure food. The aim is to expand knowledge on how interactions between food components create multi-phase structures on different length scales. Furthermore, the role of food processing and its influence on these interactions and structures shall be addressed. Moreover, it should be discussed how fundamental knowledge can be used to better understand behaviour of food structures during oral and gastrointestinal processing and to create novel structures with the aim of delivering functionality in the multifarious sense of the word (e.g. nutrition, health, controlled release, texture and taste).

Deadlines

• Feb 16 2018
  Early bird registration deadline

  

Useful links

Venue

The University of Leeds, UK

The University of Leeds, UK, The University of Leeds, Leeds, LS2 9JT, United Kingdom

Contact information

Dr. Anwesha Sarkar
Food Colloids and Processing Group, School of Food Science and Nutrition
Contact us by email

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