DescriptionThe goal of the 1st Congress on Food Structure Design is to strengthen at academic and industrial levels the scientific understanding of product design and engineering and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes.
The main topic of the 1st edition of the Congress is therefore the design of health-supporting food functions with the aim of developing food structure/health benefits relationships in complex real multiphase structured foods with optimal sensory quality. Knowledge aimed at underpinning the understanding of the role of biomolecules in food structuring and their impact on health and quality will be also included.
This conference is meant to gather an interdisciplinary team of scientists from different research areas (food engineering, biophysics, applied soft matter, food technology, applied human nutrition, creative design) in the frame of an integrated process & product design approach for creating innovative multiphase structured foods.
Sharing knowledge and technologies for healthy foods design among academic institutions and private enterprises for the purpose of advancing the frontiers of functional food products will be addressed.
|14 Oct 2014 → 17 Oct 2014