Food Colloids is a biennial conference in the field of physical chemistry of complex foods.
The subject area of the conference is physical chemistry of complex food systems with special emphasis on macromolecules that structure food. The aim is to expand knowledge on how interactions between food components create multi-phase structures on different length scales. Furthermore, the role of food processing and its influence on these interactions and structures shall be addressed. Moreover, it should be discussed how fundamental knowledge can be used to better understand behaviour of food structures during oral and gastrointestinal processing and to create novel structures with the aim of delivering functionality in the multifarious sense of the word (e.g. nutrition, health, controlled release, texture and taste).
The main theme of this conference is ‘Application of Soft Matter Concepts’ and the following scientific sessions will cover a series of topics illustrating the interplay between fundamental colloid science research and more applied soft matter research.
Abstract Submission Open:
4th September 2017
Abstract Submission Closed:
8th December 2017
Notification on the decision of the Scientific Committee
19th January 2018
Food Colloids 2018
8th – 11th April 2018
Early Bird Registration Ends
16th February 2018
Last Registration for Authors (Presenters)
23rd February 2018