3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products
3 - 6 June 2018, Hyatt Regency Montréal, Montréal, Quebec, Canada
The Food Structure and Functionality Forum (FSFF) and the International Dairy Federation (IDF) are pleased to announce the 3rd Food Structure and Functionality Forum Symposium and the 3rd IDF Symposium on Microstructure of Dairy Products, 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. Two sessions will be entirely dedicated to examining the impact of dairy structures on digestibility and nutritional release in the gastrointestinal tract.
The conference will bring together experts in food engineering, food science, food technology and nutrition.
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.
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.
The International Dairy Federation is the leading source of scientific and technical expertise for all stakeholders of the dairy chain. IDF is the only organization representing the entire dairy value chain at a global level. IDF’s member countries cover more than 75 % of global milk production and 85% of trade in dairy products.
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
- Session 1: Linking structure and functionality in foods using novel experimental and modelling approaches
- Session 2: The role of structuring and de-structuring in food product design and functionality
- Session 3: Food structure design across the lifespan
- Session 4: Food structure design for healthcare and medical applications
- Session 5: Constructing dairy matrices for oral and gut functionality
- Session 6: Deconstructing dairy matrices for release of nutrient and flavor components
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