October 19-20, 2021
The 4th Food Structure and Functionality Symposium – Structuring Foods for a Sustainable World 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 structure design and functionality that confront the challenges of a rapidly changing world.
Contributions are invited in the areas of macro-molecular interactions in complex food systems, structure-function relationships, food materials science, alternative proteins, oral processing, digestion, advanced visualisation, novel imaging techniques and much more….
Learn more and register here.