Participate

Submit your abstract

Poster abstracts are now invited on the following topics. They should be submitted using the online abstract submission system abre em uma nova guia/janela

Conference topics

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

Notes for authors

Successfully submitted abstracts will be acknowledged with an electronic receipt including an abstract reference number, which should be quoted in all correspondence. Allow at least 2 hours for your receipt to be returned to you.

You can submit as many abstracts to the conference for review as you would like. If, after the review by the committee, you have more than one paper accepted for the conference, you will need to register to attend, and pay an additional paper fee for each additional paper (i.e., for the 2nd, 3rd, 4th papers – not the 1st). Please note this is for papers that you are the presenting author of, not papers that you are co-author of. At least one author of the accepted abstract must register to attend the meeting to present their work and answer questions. Only talks and posters of registered participants will be scheduled in the program.

For revisions or queries regarding papers already submitted:

If you do not receive acknowledgement for your abstract submission or you wish to make any essential revisions to an abstract already submitted, please DO NOT RESUBMIT your abstract, as this may lead to duplication. Please contact the Conference Content Executive abre em uma nova guia/janela with details of any revisions or queries, and quote your reference number if you have one.

Please do not email credit card information under any circumstances.

Food rheology and microstructure characterization using microrheology

Presented by LS Instruments AG

Tuesday 8^th October

7:30 – 8:00: Breakfast (sponsored by LS Instruments AG and provided for all participants with advance workshop registration)

8:00 – 8:45: Workshop

Rheological characterization of food ingredients and products is crucial for formulation design, stability prediction, manufacturability assessment, and quality control. Microrheology is a newer class of methods which offers easy, non-invasive testing within sealed containers and gives rapid access to rheological properties across an exceptionally broad span of frequencies. It is also particularly well suited to tracking dynamic processes such as gelation or the evolution of instability phenomena.

The workshop will cover the basics of microrheology, compare it with traditional methods, discuss its pros and cons as well as suitable sample types and analysis techniques, and demonstrate its use in analyzing food textures, stability and quality. Attendees can interact with the speaker through a Q&A session, making this workshop beneficial for anyone interested in microrheology, from novices to seasoned practitioners.

Breakfast sponsored by LS Instruments AG and provided for all participants with advance workshop registration

Sign up here: https://share.hsforms.com/1Ud0OvmiqQ-qCT1le53501w2vjs8 abre em uma nova guia/janela

Author workshop on "Publishing with Food Structure" at the 6th FSFS

We are excited to announce that at the upcoming 6th Food Structure and Functionality Symposium (FSFS), Food Structure will be hosting an exclusive author workshop titled "Publishing with Food Structure."

Workshop details:

Date: Monday 7^th October 2024

Time: 17:30 – 18:30

Venue: Auditorium B

Join us for an insightful session led by the esteemed Editor-in-Chief, Professor Sonia Calligaris, and our dedicated Associate Editors, including Dr. Laura Mascaraque. They will share valuable insights into the publishing process with Food Structure, offering attendees a unique opportunity to learn about common submission issues and best practices to enhance the quality of their manuscripts.

Key highlights:

1. Overview of the submission and review process

2. Tips on avoiding common pitfalls

3. Guidance on improving manuscript quality

4. Q&A session with the editorial team

Whether you are a seasoned researcher or new to academic publishing, this workshop is designed to provide you with practical advice and insider knowledge to navigate the complexities of publishing in a high-impact journal. Don't miss this chance to gain a competitive edge in your research career. We look forward to your participation!

For any inquiries, please contact Cinzia Mamberti, Conference Project Lead abre em uma nova guia/janela ) (please do not email credit card information under any circumstances).

We look forward to seeing you there!

Tickets are priced at €65 + VAT 21% = €78.65 and include:

• Tour of the brewery

• Three-course meal

• Wine, beer and soft drinks

Please make us aware of any dietary requirements upon registering.

Places are limited so please book early via the online registration system.  abre em uma nova guia/janela

Networking event for students and early-career researchers

Monday 7^th October 19:00 – 21:00

Students and early-career researchers are warmly invited to attend a dedicated networking event at Ottentic  abre em uma nova guia/janelabar (Hauwerstraat 15, 8000, Bruges) on Monday 7 October – the perfect opportunity to socialize and network with fellow student and ECR delegates as well as keynote speakers in an informal environment, enjoy an open bar (water, coffee and tea, soft drinks and beer) and a selection of snacks from nearby Charlie’s Chips abre em uma nova guia/janela.

Attendance is free for students and early-career researchers attending the 6^th Food Structure and Functionality Symposium, but places are limited so please reserve your place abre em uma nova guia/janela as soon as possible.