Food & Function Blog

Food & Function is delighted to be sponsoring the 18th Food Colloids Conference: Structure, dynamics and function (11-13 April 2022).

The conference aim is to gather leading international experts from academia and industry to share the latest research and developments in the field of food colloids.

The conference has a long history, starting in 1986 and has since been held at different locations throughout Europe.

Food of the future needs not only to be appealing and nutritious, but will also be required to provide health benefits. Furthermore, food needs to be sustainable throughout the production chain. A challenge is that formulated foods often are colloids that are both complex and polydisperse, both in relation to composition and structure, as well as in terms of changes with time. Clearly the study and understanding of such foods requires a combination of techniques and a new toolbox with unsurpassed spatial and time resolution. As a response to these needs unique large-scale research infrastructures, i.e. the synchrotron MAX IV and the neutron source ESS are being built up in Lund.

Abstract sessions:
a. Colloids – Design of structures for functionality
b. Biomacromolecules – Molecular characteristics and interactions
c. Neutron & X-ray scattering techniques – Tools for understanding food materials
d. Interfaces and self-assembly – Dynamics or instability?

Find out more about the conference via the relevant links below:

• Homepage
• Registration
• Scientific Program
• Keynote Speakers

We are delighted to welcome two new Associate Editors to our Food & Function Editorial Board, Professors Andrew Neilson (North Carolina State University) & Kee-Hong Kim (Purdue University) 

Andrew P. Neilson 

Associate Professor in the Plants for Human Health Institute

North Carolina State University, USA

He received a BS in Food Science at Brigham Young University (2005) and PhD in Food Science at Purdue University (2009). Dr. Neilson also completed a postdoctoral fellowship at the University of Michigan Medical School (2009-2011), in the Department of Family Medicine and Comprehensive Cancer Center. Prior to joining the faculty at North Carolina State University, Dr. Neilson began his career as a faculty member in the Department of Food Science and Technology at Virginia Tech (2011-2018).

Dr. Neilson’s research focuses on the interactions between dietary phytochemicals and the gut microbiome, and how these interactions influence human health. Of specific interest are the bioactivities of microbial metabolites produced when the gut microbiome metabolizes unabsorbed dietary components. Specific health areas of interest include gut health and metabolic syndrome. Dr. Neilson is a member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), and the Phytochemical Society of North America (PSNA).

Submit to Andrew today

Kee-Hong Kim

Associate Professor in the Department of Food Science 

Purdue University, USA

He received a BS and MS degree in Food Science and Biotechnology at Seoul National University (Korea), and obtained his Ph.D. in Food Science at Rutgers University (NJ, USA). He then worked as a post-doctoral fellow in the Nutritional Sciences and Toxicology Department at the University of California, Berkey. Prior to Purdue University, Dr. Kim was an assistant professor at the Medical College of Wisconsin in the Department of Medicine.

Using cell culture, animal models and C. elegans, his research interest focuses on developing food-based strategies for regulating adipose function and its metabolic link to aging and cancer. He is also interested in understanding the role of cholesterol metabolism in obesity

Submit to Kee-Hong today

Please join us in welcoming Andrew & Kee-Hong to our Food & Function Editorial Board and community! They look forward to receiving your next submission.