Session 2: The role of structuring and de-structuring in food product design and functionality

Both natural and processed food consists of structural hierarchies that dictate their functionality (performance, properties and sensory attributes). During manufacture, consumption, and in the gastrointestinal tract, food goes through a series of de-structuring and re-structuring steps, which are key to their desired functionality and health-promoting properties. This session will focus on addressing the changes in food structure along their life cycles (from ingredients, processing, to eating and digestion) and the influence it has on the functionality.