3rd Food Structure and Functionality Forum Symposium

3rd Food Structure and Functionality Forum Symposium

3 - 6 June 2018, Hyatt Regency Montréal, Montréal, Quebec, Canada

The Food Structure and Functionality Forum (FSFF) is delighted to announce the 3rd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, to be held in Montréal, Canada from 3-6 June 2018.

The conference will highlight the latest research efforts in food structuring and de-structuring.

The FSFF is primarily focused on the structuring of food tailored towards end-user functionality (e.g., improved texture, taste perception, health, shelf stability). The conference will bring together experts in food engineering, food science, food technology and nutrition, and aims to build on the success of the first Symposium held in Amsterdam in 2014 and the second Symposium in Singapore in 2016.

This is a significant opportunity for you to join leaders from industry and academia to ensure you keep abreast of recent developments in this fast developing field and for you to network with your international colleagues.

Abstracts are invited on the conference topics listed below. They should be submitted using the online abstract submission system.

Abstract submission deadline: 1 December 2017

Conference topics:

  • Session 1: Food structuring and de-structuring
  • Session 2: Linking food structure and function in complex food systems using novel techniques, technique combinations and modeling approaches
  • Session 3: Food structure design across the lifespan
  • Session 4: Food structure design for healthcare and medical applications

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