TechConnect World 2018

Food Materials & Innovations

Food Materials & Innovations

Abstracts Due: January 19, 2018

Symposium Co-Chairs

Krassimir VelikovKrassimir Velikov
Program Director at NanoNextNL
Science Leader at Unilever, Netherlands

Martin E. LeserMartin E. Leser
Expert in Colloid & Interface Science
Nestlé Research Center Lausanne, Switzerland

Key Speakers

Joel WallecanJoel Wallecan
Physical Science Leader
Cargill, Belgium

Jo Anne ShatkinEstablishing the safety of novel forms of cellulose for food related applications
Jo Anne Shatkin
President, Vireo Advisors

Yanyun ZhaoYanyun Zhao
Professor of Food Science & Technology
Oregon State University

Elke  ScholtenElke Scholten
Associate Professor, Faculty of Agrotechnology and Food Sciences
Wageningen University & Research, Netherlands

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.

Submit Your Abstract

Please first review the information for authors — abstract submission guidelines.


Topics & Application Areas

  • Soft Matter & Colloids
  • Rheology Modifiers
  • Innovations in Texturants
  • Strategies for Extending Shelf-Life
  • Microencapsulation Technologies for Flavors, Supplements & Nutraceuticals
  • Processing Innovation: Filtration, Emulsification
  • Innovations in Food Microstructure Design
  • Packaging Innovations
  • Food Safety
  • Waste & Sustainability
  • Sensors & Analysis
  • Other

Journal Submissions

Food Biophysics

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.

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