20th Food Colloids Conference
Granada, 22nd to 26th March 2026
Dear Colleagues,
On behalf of the local organizing committee, it is both an honor and a pleasure to invite scientists from around the world to the 20th Food Colloids Conference, taking place in Granada, Spain, from March 22nd–27th, 2026.
This conference serves as a global platform for experts from academia and industry to share their latest research and insights into the fascinating and complex world of food colloids. The 20th edition will highlight the latest trends in colloidal food systems while continuing to explore the timeless principles of physical chemistry in the field. A key focus this year will be on sustainable food colloids such as insects, plant and microbial-based approaches, including their multiscale characterization and applicability in food delivery systems. Additionally, the conference will broaden its scope to include AI methods and digital technologies in food colloids fostering interdisciplinarity in food research. .
The Food Colloids Conference has a rich history, dating back to its inception in Leeds in 1986. Since then, it has continued to unite scientists from diverse disciplines, all dedicated to advancing the physical chemistry of colloidal food systems. This 20th edition aims to analyse the state of the art in food colloids, commemorate the achievements and look into the challenges facing the future generation of foods.
We are delighted to host the conference in Granada, the city of Alhambra and tapas. The University of Granada, with a history spanning nearly 500 years, will welcome participants to its Faculty of Sciences, conveniently located within walking distance of the city center.
On behalf of both the organizing committee and the international steering committee, we eagerly anticipate welcoming you to Granada in March 2026 for an inspiring and productive exchange in food colloid science!
We look forward to seeing you there.
Warm regards,
Prof. Julia Maldonado-Valderrama
Faculty of Sciences
University of Granada
