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.
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
Who should attend
academics, food industry experts and students interested in food structure at
multiple spatial scales, and its relation to food properties.
language will be English.