Due to the COVID-19 pandemic, this event has been postponed and will be held on 17-20 October 2021.

The symposium will bring together renowned speakers from academia and industry – the people that push the boundaries in food research and production.

Presentations will describe developments in food design and functionality that confront the challenges of a rapidly changing world.

Contributions are invited in the areas of macromolecular interactions in complex food systems, structure-function relationships, food materials science, alternative proteins, oral processing, digestion, advanced visualisation, novel imaging techniques and much more….

Conference topics:

• Food Structures for a Sustainable World
• Food Structures and Clean Label Products
• Functional Foods for Calorie Reduction
• Shaping the Proteins of Tomorrow
• Designing Food Structures for Human Health

For more information visit the symposium website.