Food always carries people’s desire towards a good quality of life. Regardless of the rapid development of technology or the evolution of society, it is closely associated with each one of us. The demand of food also represents changes in the industry development and lifestyles. In this free webinar of JU-WUR Future Food Online Forum, initiated by Jiangnan University in China and Wageningen University and Research, you will gain more insight in the future development of food and sensory science.
This webinar took place on 9 July, 9:00 AM CEST. You can no longer register. For more information visit the Future Food Webinar Series item.
Why join this webinar?
This webinar is part of the Future Food Cloud Series Forum that consists of multiple webinars. The aim is to contribute to a better quality of life for more people and find answers together for global changes such as food supply, quality, safety and nutrition.
For whom is this webinar?
JU-WUR Future Food Online Forum aims to build a platform for both food scientists and professionals in the food industry to find answer together for global changes. Experts and scholars are invited to share the frontiers of future foods, with a focus on food technology innovation to jointly explore the future development of foods.
Outline and topics
The topics will be covered by experts and scholars in the field of future food research from Jiangnan University, Wageningen University and Research, as well as other well-known universities or research institutes.
The presenter of this edition is prof. dr. ir. Karin Schroën, Professor in Food Process technology at Wageningen Univeristy and Research, Membrane Processes for Food at University of Twente, and Scientific director of research school VLAG, University of Twente.
|The role of taste in food acceptance and choice||Liesbeth Zandstra Ph.D./Professor at Wageningen University & Research / Science Leader at Unilever Innovation Centre Wageningen|
|Food oral processing: another perspective on food sensory science||Jianshe Chen Ph.D./Professor/ specially appointed vice dean, School of Food Science and Biotechnology, Zhejiang Gongshang Univeristy|
|Multisensory food perception||Garmt Dijksterhuis Ph.D./ Senior Scientist / Expertise Leader, Wageningen Food and Biobased Research|
|Fulfill the desire of sweetness while ensure sugar reduction||Fang Zhong Ph.D./ Professor, Jiangnan University|
Contact the programme manager Zhen Liu.