The fifth Food Structure and Functionality Symposium will take place from 18 to 21 September, 2022. It will be hosted at The Clayton Hotel in Cork City, Cork. The theme is “Structuring Foods for a Sustainable World”.
The event is organised by Elsevier and the Food Structure Functionality Forum (FSFF).
The symposium will bring together renowned speakers from across academia and industry, including those at the forefront of cutting-edge food science and technology. Presentations will describe developments in food structure design and functionality that confront the challenges of a rapidly-changing world.
Conference topics include
– Innovations in sustainable food processing
– Pushing the envelope – new techniques & approaches
– Ingredient up-cycling and food waste reduction
– Designing food structures for human health
– Shaping the proteins of tomorrow
Aligned with the conference theme, 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.
To view the symposium speakers, see here.
The showcase has become known for high-level scientific talks which are informative and engaging.
To view the programme once compiled, see here.