Abstracts Due: January 19, 2018
Food products are complex multicomponent and structured edible materials. The food industry adds value to raw materials creating products that satisfy customer desires for taste, texture, quality, convenience and safety. There is an ongoing revolution in the industry: innovations in characterization methods, in processing technologies, and in our understanding and control of polymer physics, colloids, soft matter, and nano-scale behavior, are revolutionizing food production creating innovative new products to satisfy consumer desires and societal needs. This applications-focused symposium will highlight innovations in food materials and production from industrial, academic and government laboratories around the world.
Please first review the information for authors — abstract submission guidelines.
Participants of the Food Materials and Innovations Symposium interested in publishing a research article or a review paper are encouraged to contact Professor Qixin Zhong who edits Food Biophysics. Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. Papers selected by Professor Zhong will receive the expedited peer-review.