3rd International Symposium
The purpose of the symposium is to stimulate scientific discussion and interdisciplinary research in food science, food development and food technology. It will bring together a diverse group of scientists with backgrounds in food science and technology, physics, physical chemistry, biophysics, and biochemistry, who will discuss recent developments towards attractive, healthy and sustainable foods. The symposium will emphasize the rational design and fabrication of foods from a physical perspective, focusing on understanding and utilizing the basic principles of the assembly of elementary food components such as proteins, lipids, polysaccharides and colloidal particles, in relation to their phase behaviour. The symposium format is designed to be highly interactive, with ample time for informal discussions and meetings alongside the five scientific sessions:
- Supramolecular organization in foods: glassy systems, protein assemblies and lipid phases
- Unravelling food: molecular insights from spectroscopy, single molecule techniques and scanning probe microscopy
- Biophysics of nutrient digestion and absorption
- Food complexity: physics, physiology and perception
- Food development: technologies and ingredients to face nutritional challenges
Abstracts should be submitted before July 1, 2009.