4th Food Structure and Functionality Symposium
18-21 October 2020, Clayton Hotel Cork City, Cork, Ireland
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.
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.
- 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