Innovative Horticulture for Healthy Foods (IHHF 2019) Conference

The Innovative Horticulture for Healthy Foods (IHHF 2019) Conference takes place from 8-10 December 2019 at the University of Western Australia as well as the Pullman Bunker Bay Resort in Western Australia.

IHHF 2019 is a satellite meeting that will follow on from three important international meetings in the area of Functional Foods all held in Kobe, Japan: ICoFF2019, ISNFF2019 and ICPH2019.

There is growing interest in the health benefits of eating fruit and vegetables. This meeting will highlight recent developments in horticulture and nutrition and provide exciting opportunities to showcase Western Australian science as well as local produce. This is an opportunity to gain knowledge of innovative developments in horticulture, nutrition and health research.

Key Themes

  • Health benefits of fruits, vegetables and their components;
  • Fruit, vegetables and their bioactives;
  • Food and the gut microbiome;
  • Crop improvement for enhanced health benefits;
  • Health promotion, evidence from population studies and;
  • Innovative products.

Our journal Food & Function is delighted to be sponsoring two poster prizes at the IHHF2019.

There is still time to submit a paper for IHHF 2019, as the Call for Papers close has been extended to 30 September. Registration for the conference closes on 8 November.

To submit a paper, register and find out more about the conference, visit their website: https://www.ihhf19.com.au/

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Food Structures, Digestion and Health (FSDH2019) International Conference

The 5th Internation Conference on Food Structures, Digestion and Health Conference (FSDH2019) will take place from 1-3 October in Rotorua, New Zealand. It will be preceded by a pre-conference workshop on 30 September.

The FSDH2019 conference is the fifth in a series hosted by the Riddet Institute in New Zealand and CSIRO in Australia. It brings together food industry professionals and world leading scientists from diverse disciplines with a common interest in designing food structures focused on “Working with and like Nature” that delivers better nutrition and improves consumer’s wellbeing.

Conference sessions are organised as follows:

  • Food structure design and soft matter physics – learning from nature
  • Food structures, oral processing and consequences for sensory properties
  • Designing food structures for optimal delivery of nutrients and bioactive compounds
  • Physiological aspects of digestion and the role of the human microbiome
  • New approaches to modelling human digestion and gastrointestinal function
  • The Food-Gut-Brain connection
  • Systems approaches to food structure design and the delivery of functionality
  • Food structure and nutrition – opportunity for new food product development
  • Food structure and nutrition – opportunity to redefine dietary guidelines

The conference will offer researchers and industry professionals the opportunity to network across disciplines, form research collaborations and partnerships, and develop joint research initiatives incorporating strategies of engineering sustainable food systems that promote human health and wellbeing for the coming decades. To learn more about the conference and to register, visit the conference website: https://www.fsdh2019.org/

 

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8th Biennial Berry Health Benefits Symposium Themed Web Collection – Submission Deadline Extended

The 8th Biennial Berry Health Benefits Symposium ran earlier this year from May 7th-9th at the Embassy Suites by Hilton Portland Downtown, Portland, OR, USA.

Food & Function will be publishing a themed web collection from work presented at the symposium.

The submission deadline for the collection has now been extended to 30th September 2019.

For more information please contact the Editorial office food-rsc@rsc.org

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4th UK Hydrocolloids Symposium – From Food to Bioprocessing

The 4th UK Hydrocolloids Symposium is being held at the University of Leeds, UK on Thursday 12th of September 2019.

The theme of the symposium is “From Food to Bioprocessing” and aims to foster the exchange of ideas and recent advances from a variety of disciplines in which Hydrocolloids are key drivers. The research presented in this symposium will represent a cross section of work undertaken by researchers from foods and pharmaceuticals (encapsulation, delivery, oral processing and digestion), biomaterials (scaffolds, hydrogels, nanomaterials) and future applications of Hydrocolloids.

Our journal Food & Function will be sponsoring a prize for the best poster at the The 4th UK Hydrocolloids Symposium.

The registration deadline is 17.00 on Wednesday 4th of September.

Find out more here.

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The 7th International Conference on Food Factors -Kobe, Japan

The 7th International Conference on Food Factors(ICoFF2019) and the 12th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF2019) will be in Kobe, Japan, this December.
ICoFF posterWith the mission of promoting research into all aspects of basic and applied Food and Nutritional Science, ICoFF held its first conference in 1995 and has continued to hold every four years. ICoFF is one of the largest international conferences for researchers, scientists, professors and students in the field of food factors and their health-promoting effects. ISNFF, founded in 2007, has been focusing on the research and development on materials that can be used as functional foods. ICoFF2019/ISNFF2019, has adopted the theme, “Food Factor Science from Molecular to Human Studies”.

The conferences will offer opportunities to exchange scientific ideas and create networks between people from academia, industry and regulatory authorities, as well as between young and established scientists and professionals.

Extended! Additional Abstract Submissions for Posters: Accepted until September 9, 2019
Regular registration deadline: Oct. 31, 2019

Click here for more information.

 

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Poster prize winners at DOF2019

The 8th International Symposium on the “Delivery of Functionality in Complex Food Systems” (DOF2019) was held at the Sheraton Porto Hotel Conference Center in Porto, Portugal, July 7-10th 2019.

DOF2019 tackled three main themes, including “Food Structures for Delivery of Functionality”, “Safety and efficacy of delivery systems” and “Healthy food design: is multi-functionality the right way forward?”

Our journal Food & Function awarded two poster prizes at DOF2019, which included a certificate and a £100 RSC Book Voucher each.

We are very pleased to announce the winners-

Andrea Araiza Calahorra (University of Leeds)

Title of the poster: Delivering curcumin using pickering oil-in-water emulsions stabilized by whey protein nanogel particles: role of pH and ionic strength on curcumin retention

Shuning Zhang (University of Leeds)

Title of the poster: Pea protein microgel particles-stabilized pickering emulsions: influence of pH and ionic strength

DOF 2019 Poster Prize

From left: Professor António Vicente (DOF2019 Chair), Rebecca Brodie (Deputy Editor Food & Function) and Andrea Araiza Calahorra (Shuning Zhang not pictured)

Congratulations to Andrea and Shuning!

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8th International Symposium on “Delivery of Functionality in Complex Food Systems”

The 8th International Symposium on “Delivery of Functionality in Complex Food Systems” is on 7-10 July, in Porto, Portugal.

This series of Symposia have managed to gather, throughout the years, an interdisciplinary team of scientists from different research areas (food science and engineering, biophysics, applied soft matter, food technology, applied human nutrition) and very different proveniences (from academia, industry and young researchers) and places around the World.

Being the 8th symposium of the series, DOF2019 will not be an exception to this rule and we have prepared an exciting program that addresses the most recent developments in the area, featuring three main themes:

  • Food Structures for Delivery of Functionality
  • Safety and efficacy of delivery systems
  • Healthy food design: is multi-functionality the right way forward?

IMPORTANT INFORMATION

  • Early-bird Registration: until 24th May
  • Full Registration: until 24th June
  • Deadline for Poster Abstract Submission: until 31st May
  • One registration fee per one or two abstracts
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8th Biennial Berry Health Benefits Symposium -starts today!

The 8th Biennial Berry Health Benefits Symposium starts today! It runs May 7th-9th at the Embassy Suites by Hilton Portland Downtown, Portland, OR, USA.

We are delighted to announce that Food & Function will be publishing a themed web collection from work presented at the symposium.

Submission deadline is 31st July 2019.

For more information please contact the Editorial office food-rsc@rsc.org

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8th Biennial Berry Health Benefits Symposium

Not long now until the 8th Biennial Berry Health Benefits Symposium! May 7th-9th, 2019, Portland, OR, USA.

Keynote Address and Dinner
Wednesday, May 8th | Our Keynote Speaker will be Dr. Mary Ann Lila, Director, Plants for Human Health Institute, David H. Murdock Distinguished Professor, Food Bioprocessing and Nutrition Sciences, North Carolina State University. Dr. Lila’s keynote address will be Berries — They’re Not Just for Breakfast Anymore.

For more information about the symposium and speakers, click here.

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Outstanding Reviewers for Food & Function in 2018

We would like to highlight the Outstanding Reviewers for Food & Function in 2018, as selected by the editorial team, for their significant contribution to the journal. The reviewers have been chosen based on the number, timeliness and quality of the reports completed over the last 12 months.

We would like to say a big thank you to those individuals listed here as well as to all of the reviewers that have supported the journal. Each Outstanding Reviewer will receive a certificate to give recognition for their significant contribution.

Dr Lillian Barros, Instituto Politécnico de Bragança ORCiD: 0000-0002-9050-5189

Dr Shyan Yea Chay, Universiti Putra Malaysia ORCiD: 0000-0002-8624-4764

Dr Jingjing Chen, Jiangnan University

Professor Zhen-Yu Chen, Chinese University of Hong Kong ORCiD: 0000-0001-5615-1682

Professor Kevin Croft, University of Western Australia ORCiD: 0000-0003-1596-4913

Professor Hengjun Du, University of Massachusetts Amherst

Professor Nilesh Gaikwad, University of California, Davis

Dr Monica Galleano, University of Buenos Aires ORCiD: 0000-0002-7184-7896

Dr Tianlin Gao, Qingdao University Medical College ORCiD: 0000-0002-6831-1863

Professor Chi-Tang Ho, Rutgers University

Dr Gaoxing Ma, Nanjing University of Finance & Economics ORCiD: 0000-0002-5549-1367

Dr Patricia Oteiza, University of California, Davis ORCiD: 0000-0001-7462-1641

Dr Sonia Ramos, ICTAN-CSIC ORCiD: 0000-0003-2649-2616

Dr Xian Wu, Tufts University ORCiD: 0000-0002-6805-3737

Dr Wei Zhang, Lerner research institute – Cleveland Clinic ORCiD: 0000-0003-2691-2721

We would also like to thank the Food & Function board and the food community for their continued support of the journal, as authors, reviewers and readers.

 

If you would like to become a reviewer for our journal, just email us with details of your research interests and an up-to-date CV or résumé.  You can find more details in our author and reviewer resource centre

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