The 17th Food Colloids Conference is being held from 8th – 11th April 2018, at the University of Leeds, UK.
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. Another key area of the conference will be 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).
Themes
The main theme of this conference is ‘Application of Soft Matter Concepts’ and the following scientific sessions will cover a series of topics illustrating the interplay between fundamental colloid science research and more applied soft matter research.
- Interfacial design
- Relating structure to properties (macro-meso-micro-nano)
- Biopolymer interactions
- Colloidal aspects of eating and digestion
- Processing of novel structures for functionality
Key Dates
- Early Bird Registration Ends: 16th February 2018
- Last Registration for Authors (Presenters): 23rd February 2018
