4th Food Structure and Functionality Forum Symposium

14-17 June 2020,  Clayton Hotel Cork City, Cork, Ireland

Welcome to the 4th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World, which will take place from 14-17 June 2020 at the Clayton Hotel, Cork, Ireland.

Submit your abstracts by 10 January 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:

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system. Abstract Submission Deadline: 10 January 2020

  • 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

Organised by

Food Structure and Functionality Forum

Hosted by

TEAGASC

Supported by

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Supporting publication

food-structure


Conference hashtag
#foodstructuresymposium