귀하의 브라우저가 완벽하게 지원되지 않습니다. 옵션이 있는 경우 최신 버전으로 업그레이드하거나 Mozilla Firefox, Microsoft Edge, Google Chrome 또는 Safari 14 이상을 사용하세요. 가능하지 않거나 지원이 필요한 경우 피드백을 보내주세요.
이 새로운 경험에 대한 귀하의 의견에 감사드립니다.의견을 말씀해 주세요(새 탭/창에서 열기)
Committee & Speakers
MC
Session 2: Sustainable raw materials and processes
Aarhus University, Denmark
DD
Session 5: Improving health through food structuring
French National Institute for Agriculture, Food, and Environment (INRAE), France
ES
Session 3: Beyond cook 'n' look - mechanistic approaches to food structure design
Wageningen University, The Netherlands
SBJ
Session 4: Novel methods for characterization of food structure and functionality
University of Trieste, Italy
DW
Session 1: Biotechnology: Opportunities for formulation and food structuring
Synthesis Capital & The Good Food Institute, USA
BW
Session 6: Food as a soft material
University of Birmingham, UK
KD
Ghent University, Belgium
DR
Toronto Metropolitan University, Canada
UA
Arla Foods, Denmark
SC
University of Udine, Italy
CG
Paragon Pure and Greenstalk, USA
SH
Teagasc Food Research Centre, Moorepark, Ireland
MP
Friesland Campina, Netherlands
FVB