6th Food Structure and Functionality Symposium: Meeting the sustainability challenge

How is food structure design meeting the challenge of developing a sustainable food system?  How can food composition, processes and production practices be tailored to minimise environmental impact whilst maintaining functionality and nutritional value?

We invite you to Bruges to network with the world's best in food structure and functionality research and to address these questions and more.

 Aligned with the conference theme, contributions are invited in the areas of sustainable raw materials and processes, precision fermentation, structural breakdown in relation to health, computational and mechanistic modelling, novel characterisation techniques, and much more.

Dr. Isaac Heertje, renowned Food (Structure – Functionality) scientist, passed away at the age of 88.

Conference topics

Poster abstracts are now invited on the following topics. They should be submitted using the online abstract submission system 새 탭/창에서 열기

1. Biotechnology: Opportunities for formulation and food structuring

2. Sustainable raw materials and processes

3. Beyond cook 'n' look - mechanistic approaches to food structure design

4. Novel methods for characterisation of food structure and functionality

5. Improving health through food structuring

6. Food as a soft material

Previous delegates have said:

“Highly relevant scope and attendance of world class researchers.”

“Comprehensive, well organized with internationally-recognised experts.”

“I learnt a lot from the sessions and gained valuable information about food structure analysis related to my research.”

“Very well organised, very good sponsors, excellent presentations and amazing topics about food science.”

“High scientific level talks, informative and engaging.”

Deadlines

Abstract submission deadline: Still open for poster submissions

Author notification deadline: 14 June 2024

Early bird deadline: 12 July 2024

Author registration deadline –  12 July 2024

Awards

Food Structure and Functionality Symposium Young Scientist Awardee

Dr Isaac Heertje Distinguished Scientist Awardee 2024

The journal, Food Structure 새 탭/창에서 열기, is delighted to sponsor Best Graduate Poster Awards at the 6^th Food Structure and Functionality Symposium.

All accepted poster authors, who register and present, will be eligible for a monetary prize and Best Poster Certificate. 

Note that these awards are open for eligible graduate students only! 

The Scientific Committee will conduct the review: criteria will include the quality of the poster; live presentation, and research. 

Food Structure special issue

Food Structure is proud to announce that once again, it will publish a Special Issue related to the Food Structure 2024 Conference. All presenters (oral and poster) at the conference are invited to submit a paper on their presented work for the Special Issue. Papers can be in the form of Research Papers, Review Papers or Short Communications. All submitted papers will be subjected to the standard editorial procedures, including pre-screening, scope check and full peer review. For more information about the journal scope and requirements, please check https://www.sciencedirect.com/journal/food-structure/publish/guide-for-authors 새 탭/창에서 열기

All submissions should be via the Editorial manager Submission Portalhttps://www.editorialmanager.com/FOOSTR/default.aspx 새 탭/창에서 열기. When submitting, please select the article type ‘VSI: FSFS’. The submission portal will be open from 01 August, 2024 and will close 01 December, 2024.

If you plan to publish with the journal and the special issue, or have any question you may have, please contact the Aditya Shivcharan Thonangi [email protected] 새 탭/창에서 열기.

History

5^th Food Structure & Functionality Symposium Structuring Foods for a Sustainable World 18-21 September 2022 | Clayton Hotel Cork City, Cork, Ireland

View the 2022 program 새 탭/창에서 열기

4^th Food Structure & Functionality Symposium 18 - 21 October 2021 | Online

View the 2021 program 새 탭/창에서 열기

Food Structure & Functionality Forum Online Mini Symposium 20^th October 2020 | Online

View the 2020 program 새 탭/창에서 열기

3rd Food Structure and Functionality Forum Symposium - From Molecules to Functionality 3-6 June 2018, Montreal, Canada

View the 2018 program 새 탭/창에서 열기

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality 28 February – 2 March 2016, Singapore

View the 2016 program 새 탭/창에서 열기

Food Structure and Functionality Forum Symposium from Molecules to  Functionality 30 March – 2 April 2014, Amsterdam, The Netherlands

Isaac Heertje Lifetime Achievement Award Winners

2024 Jose M. Aguilera, The Pontifical Catholic University of Chile, Chile

2022 Professor Alan Mackie, University of Leeds, UK

2018 Milos Kalab, Agriculture and Agri-Food, Canada

2016 Prof Nissim Garti, The Hebrew University of Jerusalem, Israel

2014 Dr. Isaac Heertje, Unilever, The Netherlands

Young Scientist Award Winners

2024 Marta Martínez, Institute of Food Science Research (CIAL), Spain

2022 Fabio Valoppi, University of Helsinki, Finland

2021 Professor Tara Grauwet, Centre of Food and Microbial Technology, Laboratory of Food Technology (LFT), KU Leuven, Belgium.

2018 Andrew Gravelle, University of Guelph, Canada

Food Structure Best Graduate Poster Awards

2022

Konstantinos Korompokis, KU Leuven, Belgium - Novel enzymatic starch modification for tailoring its digestibility: an in vitro and in vivo study

Irene Wainaina, KU Leuven, Belgium - Kinetics of phytate hydrolysis in stored red kidney beans and the implication in hard-to-cook development

Daniela Freitas, Teagasc Food Research Centre , Ireland - Boiling vs baking: cooking methods influence cell wall integrity and the digestion of starch and protein from white and sweet potatoes in vitro

Isabel Kalinke, Technical University of Munich, Germany - Innovative solid-state microwave technology for the product-friendly and energy-efficient heating and drying of complex food products

2021 Talita Comunian, Teagasc, Ireland “Impact of molecular composition of gum arabic on complex formation and its interactions with soluble pea protein.”

Akane Matsumoto, Hiroshima University, Japan “Effects of water and pre-gelatinized starch on the rheological properties of pizza dough and the texture properties of pizza crust.”

Ram Raj Panthi, University College Cork, Ireland “Alkalinization of microfiltration retentate and rehydration characteristics of resulant micellar casein concentrate powder.”

Martina Klost, Technische Universität Berlin, Germany “Effect of pH during protein pre-treatment on rheological properties of pea protein gels.”

2016 L.C. Sow, National University of Singapore, Singapore A. Bhushani, CSIR-Central Food Technological Research Institute, India M. Schutyser, Wageningen University, The Netherlands

2014 Annelien Rigolle, KU Leuven, Belgium Meng Li, Teagasc Moorepark Food Research Center, Co. Cork, Ireland Rika Kobayashi, Nihon University, Japan

Organizers

This conference is organized by Elsevier and Food Structure and Functionality Forum.