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
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!
