Session 1: Linking structure and functionality in foods using novel experimental and modelling approaches

Foods are implicitly complex systems whose functional and sensory attributes depend on structural features with vastly different length scales and chemistries. Understanding the fundamental structure-function link is critical to designing foods with desired performances but often this requires multiple analysis techniques to be used in concert. Furthermore, mathematical approaches, such as tools from complex systems theory, can be of great value to develop predictive models of food system behaviour. This session will focus on novel techniques and modeling approaches that, when used alone or in combination, can provide new insights into structured food design and functionality.