This conference is organised by Elsevier and
Sean Hogan, Teagasc Food Research Centre, Ireland
Andre Brodkorb, Teagasc Food Research Centre, Ireland
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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His group has made important contributions in a number of areas, including emulsion stabilization in food and non-food applications, chocolate functionality, dairy product fortification, lipid crystallization and the development of controlled release matrices. He has nearly 100 publications and over 170 presentations, with many publications in high-calibre journals such as Langmuir, Soft Matter and Crystal Growth and Design. He is the editor-in-chief of the new journal Food Structure.
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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His key strength is product design based on insight in (product/ingredient) Structure – Functionality (sensory, nutritional) relationships.
He is co-founder and EB member of the FSFF (founded in 1992), and editorial board member of the Elsevier Journal Food Structure. He published over 20 scientific papers and book chapters, edited a book, and is inventor of over 10 patents, and supervised over 10 PhD students (finished theses), Marie Curie Fellows, and post docs.
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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From 2011 to 2018 Chris worked at Ingredion, first leading the materials science function to develop novel texturizing food ingredients, and then as global director of R&D for the sweeteners division focused on solutions for sugar & calorie reduction including natural high potency sweeteners. Between 2002 and 2011 he led research at Firmenich on delivery technologies for flavor and sweetness modulators. As a post-doc research fellow at Rutgers University, he contributed to a NASA funded research program on food technologies for long-term space missions. He gained a PhD in Food Science from The University of Nottingham during which he developed a novel rheometer for food manufacturers. He also holds qualifications in culinary arts and has cooked professionally in Canada and the UK.
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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Within Ghent University his research group of about 30 people is involved in food design on a mesoscopic scale. Doing so he wants to answer the consumer requirements for innovative products that are tasty, healthy, convenient and affordable. The main product groups of interest are dairy products, margarines and shortenings, and chocolate and confectionary products.
In 2012 Koen Dewettinck founded the “Vandemoortele Centre Lipid Science and Technology”, UGent’s first joint-venture R&D centre, with Vandemoortele Lipids. Also in 2012 Koen Dewettinck was founder and became CEO of UGent-Cacaolab the first entrepreneur-driven spin-off of UGent. The latter is a completely new infrastructure fully dedicated to chocolate research.
Koen Dewettinck is currently chair of the international “Food Structure and Functionality Forum”. More information about himself and his research team as well as ongoing and finished projects can be found on the websites
Abstract Submission Deadline: 31 January 2020
Author notification deadline: 6 March 2020
Author registration deadline: 3 April 2020
Early bird registration deadline: 3 April 2020