Committee & Speakers

Didier Dupont

Session 5: Improving health through food structuring

French National Institute for Agriculture, Food, and Environment (INRAE), France

Elke Scholten

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

Wageningen University, The Netherlands

Sylvio Barbon Junior

Session 4: Novel methods for characterization of food structure and functionality

University of Trieste, Italy

David Welch

Session 1: Biotechnology: Opportunities for formulation and food structuring

Synthesis Capital & The Good Food Institute, USA

Bettina Wolf

Session 6: Food as a soft material

University of Birmingham, UK

Koen Dewettinck

Ghent University, Belgium

Dérick Rousseau

Toronto Metropolitan University, Canada

Ulf Andersen

Arla Foods, Denmark

Sonia Calligaris

University of Udine, Italy

Christopher Gregson

Paragon Pure and Greenstalk, USA

Sean Hogan

Teagasc Food Research Centre, Moorepark, Ireland

Marcel Paques

Ghent University, Belgium

Filip Van Bockstaele

Ghent University, Belgium