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Welcome

Consumer demand for enhanced nutritional quality, sensory quality and safety is driving food manufacturers to optimization of their products and processes with respect to food structure. Food structure is defined as the organisation of food constituents at multiple spatial scales and their interactions. Many food properties relevant to process engineering and product quality are related to structure. Insight in food structure and how it changes during processing operations is essential for producing high quality food.

 

We would like to invite you to the InsideFood Symposium on 9-12 April 2013 in Leuven, Belgium. This symposium aims at creating an exchange forum for recent scientific knowledge on food structure, its characterisation and its relation to physical, sensory, nutritional and health inducing food properties.

 

The InsideFood Symposium is organised by the MeBioS division and the Leuven Food Science and Nutrition Research Centre (LFoRCe) of the University of Leuven (Belgium) within the framework of EU-FP7-project ‘InsideFood’ and COST action FA1001 ‘The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure’.

 

B. Nicolai (BE), L. Piazza (IT)

Conveners of the InsideFood Symposium

 

Who should attend

Researchers, academics, food industry experts and students interested in food structure at multiple spatial scales, and its relation to food properties.

Conference language will be English.

Important dates

 

Poster submission

Now closed

Notification of acceptance

28 January 2013

Early bird registration

1 March 2013

Registration for oral presenters

9 March 2013

Standard registration

4 April 2013

Full paper submission

5 April 2013

 

Important dates
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