About

Organisers

This conference is organised by Elsevier and

Food Structure and Functionality Forum

Hosted by

TEAGASC

Supported by

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Committee

Conference co-chairs

Sean Hogan

Sean Hogan

Teagasc Food Research Centre, Ireland

Sean Hogan is a Research Officer at Teagasc Food Research Centre, Moorepark, Ireland. He has a PhD in Food Chemistry from University College Dublin and was employed as a Post-Doctoral Researcher in University College Cork before joining Teagasc in 2007. He has extensive research experience in dairy chemistry, formulation and processing.

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Andre Brodkorb

Andre Brodkorb

Teagasc Food Research Centre, Ireland

André Brodkorb is a Principal Research Officer in the Teagasc Food Research Centre Moorepark, Ireland. His research interest covers the structure/function relationship of food and food ingredients, proteins and hydrocolloids in particular.

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Organising Committee

Dérick Rousseau

Dérick Rousseau

Ryerson University, Canada

Derick Rousseau has been a professor at Ryerson University in Toronto, Canada since 1998. He obtained his Ph.D at the University of Guelph in 1997. His research focuses on understanding the physical and chemical factors that control the formation and stability of dispersed systems in foods, crude oil and pharmaceuticals.

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Marcel Paques

Marcel Paques

Friesland Campina, Netherlands

Biologist by education with multidisciplinary expertise in food science R&D in industrial environment: FrieslandCampina 2002 -2018 (senior research specialist, principal scientist), Unilever 1989 – 2002 (groupleader electron microcopy, account manager dairy technology and cereal science).

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Christopher Gregson

Christopher Gregson

Paragon Pure and Greenstalk, USA

Chris is co-founder and CEO of Paragon Pure, a company creating wholesome, high performance delivery technologies for natural flavors, colors and nutrients. He also operates Greenstalk, a consultancy helping companies commercialize plant-based foods and cultivated meats using food materials science and ingredients technology.

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Koen Dewettinck

Koen Dewettinck

Ghent University, Belgium

Prof. Koen Dewettinck is full professor, head of the Laboratory of Food Technology and Engineering since 1999 and since 2014 chairing the Department of Food Technology, Safety and Health, of Ghent University (Belgium). He is also part-time professor at the University of Antwerp for many years and recently got appointed as adjunct professor at the Department of food Science of the University of Arkansas (US).

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Conference deadlines

NEW Abstract submission deadline for oral and poster submissions: 4 June 2021

NEW Author notification deadline: 9 July 2021

NEW Author registration deadline: 30 July 2021

NEW Early bird deadline: 13 August 2021