4th Food Structure and Functionality Symposium

18-21 October 2020,  Clayton Hotel Cork City, Cork, Ireland

Coronavirus

We understand you may be concerned about not being able to attend due to the Coronavirus COVID-19 situation. Rest assured that we will refund your registration fee, with no penalty, should you wish to cancel during the uncertainty of the outbreak.

Welcome to the 4th Food Structure and Functionality Symposium, which will run on the new dates, 18-21 October 2020 at the Clayton Hotel Cork City, Cork, Ireland.

Register before the early bird deadline! 7 August 2020

Deadline for oral and poster abstract submissions: 5 June 2020

Enter the Young Scientist Award and The Isaac Heertje Distinguished Scientist Award – Deadline: 1 April 2020

The symposium will bring together renowned speakers from academia and industry – the people that push the boundaries in food research and production.

Presentations will describe developments in food structure design and functionality that confront the challenges of a rapidly changing world.

Contributions are invited in the areas of macro-molecular interactions in complex food systems, structure-function relationships, food materials science, alternative proteins, oral processing, digestion, advanced visualisation, novel imaging techniques and much more….

Come to Cork and share in the knowledge that can make a difference.


Conference topics:

  • Food Structuring for a Sustainable World
  • Food Structuring and Clean Label Products
  • Functional Foods for Calorie Reduction
  • Shaping the Proteins of Tomorrow
  • Designing Food Structures for Human Health

Exhibitors

Food Structure and Functionality Forum

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Organised by

Food Structure and Functionality Forum

Hosted by

TEAGASC

Supported by

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Supporting publication

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Conference hashtag
#foodstructuresymposium