Food & Function are delighted to announce the “Food & Function International Symposium“, which will take place at three different locations throughout China and Taiwan this November. Each meeting will feature a selection of lectures on the science of food and nutrition, given by some of the world’s leading scientists.
The three symposia will take place as follows:
Monday 25 November
National Chung Hsing University, Taichung City, Taiwan. Featuring talks from the following speakers:
• Professor Gow-Chin Yen, National Chung Hsing University
• Professor Min-Hsiung Pan, National Taiwan University
• Professor Fuu Sheu, National Taiwan University
Wednesday 27 November
Peking University, Beijing, China. Featuring talks from the following speakers:
• Professor Duo Li, Zhejiang University
• Professor Zhenyu Chen, Chinese University of Hong Kong
• Professor Junshi Chen, Chinese Centre of Disease Control & Prevention
Friday 29 November
Southwest University, Chongqing, China. Featuring talks from the following speakers:
• Professor Guo Hua Zhao, Southwest University
• Professor Zhonghua Liu, Hunan Agricultural University
• Professor Jun Sheng, Yunnan Agricultural University
In addition to these speakers, Professor Kevin Croft (University of Western Australia, Australia), Professor Steven Feng Chen (Peking University), Professor Vincenzo Fogliano (Wageningen University, The Netherlands) Dr Bettina Wolf (University of Nottingham, UK) and Dr Hang Xiao (University of Massachusetts Amherst, USA) will be presenting at all three locations.
These events are free to attend, and you can register your interest here. To find out more about these exciting events, please visit the website: http://rsc.li/food-function-2013.
There will be prizes awarded for the best posters, and students attending the meeting are encouraged to present a poster. Further details regarding the poster sessions and poster requirements can be found on the website.
The front cover this month features work by Stefan Bon and co-workers from Warwick, UK. In their work they show that the dispersion of agar microgels into chocolate formulations can be used to reduce fat content, and also allows for the introduction of alcoholic beverages whilst preserving the desired polymorph V of the cocoa butter matrix.
