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Released:2016-02-05

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The Food Structure and Functionality Forum Symposium will highlight the latest research efforts in food structuring and de-structuring.

The FSFF is primarily focused on the structuring of food tailored towards end-user functionality (e.g., improved texture, taste perception, health, shelf stability). The conference will bring together experts in food engineering, food science, food technology and nutrition, and aims to build on the success of the first Symposium held in Amsterdam in 2014.

This is a significant opportunity for you to join leaders from industry and academia to ensure you keep abreast of recent developments in this fast developing field and for you to network with your international colleagues.

Conference Topics:
•Underlying mechanisms of functional behavior and properties
•Colloidal and interfacial design and behavior
•Sensory and consumer sciences, and food-body interactions
•New concepts and processes for creating functionality
•New and advanced approaches for characterization of functionality

Using Elsevier's new FOODSTR2016 app, you can browse the scientific programme by days, topic or speaker, create your own personal programme, locate rooms and exhibitor stands on the floor plans, and more. Before first use, you will need to download the latest conference data and then afterwards, you can use the app offline.
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