3rd Food Structure and Functionality Forum Symposium
3 - 6 June 2018, Hyatt Regency Montreal, Montreal, 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 Montreal, 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.
- Understanding the consumer perception of food - body interactions in its full complexity.
- Linking food structure and functionality using novel and combined techniques
- Structure design and the human interface
- Structuring and de-structuring
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