Food Structure Design Congress - 2016 Antalya
An understanding of fundamental structure and function relationships of food components is a key to the design of new foods: ingredient formulation and production processes have a major role in commercial food product development, but their impact on food structure at different size scale is poorly understood. Moreover, the influence of structure and physical properties on nutritional and health-inducing properties of foods (e.g. bioavailability/efficacy of nutrients/bioactives) has received fragmented research over the last decade.
The goal of the 2nd Congress on Food Structure Design is to strengthen at academic and industrial levels the scientific understanding of product design and engineering and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes.
The main topic of the Congress is therefore the design of health-supporting food functions with the aim of developing food structure/health benefits relationships in complex real multiphase structured foods with optimal sensory quality. Knowledge aimed at underpinning the understanding of the role of biomolecules in food structuring and their impact on health and quality will be also included.
This conference is meant to gather an interdisciplinary team of scientists from different research areas (food engineering, biophysics, applied soft matter, food technology, applied human nutrition, creative design) in the frame of an integrated process and product design approach for creating innovative multiphase structured foods. Sharing knowledge and technologies for healthy foods design among academic institutions and private enterprises for the purpose of advancing the frontiers of functional food products will be addressed.