Scientific program
Scientific program: tentative schedule
| Sunday 22nd | |
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| 19:00h-20:30h | Welcome Reception / Carmen de la Victoria |
| Monday 23rd | Tuesday 24th | Wednesday 25th | Thursday 26th | ||
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| 08:00h-08:30h | Registration | ||||
| 08:30h-09:00h | WELCOME AND OPENING | Registration | Registration | Registration | |
| TOPIC: Emulsions, foams and gels | TOPIC: Alternative, plant-based, clean-label, sustainable food colloids | TOPIC: Multiscale characterisation and novel structures | TOPIC: Encapsulation, delivery, bioaccessibility and nutrition | ||
| 09:00h-09:50h | PLENARY LECTURE: Charlotte Jacobsen (Technical University of Denmark, Denmark) Prediction and validation of emulsifying properties of peptides in oil-in-water emulsions |
PLENARY LECTURE: Anna Ström (Chalmers University of Technology, Sweden) Functional and health aspects of plant protein – polysaccharides interactions |
PLENARY LECTURE: Marta Martínez Sanz (CIAL, UAM-CSIC, Spain) From structure to nutrition: Linking the multi-scale architecture of alternative food systems to their digestion mechanisms |
PLENARY LECTURE: Ben Boyd (Monash University, Australia & University of Copenhagen, Denmark) A new look at milk as a drug delivery system, through the lens of lipid digestion |
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| 09:50h-10:05h | O1 – Jolijn Koomen (INRAE, France) – Linking colloidal structure to antioxidant function in legume protein-stabilised emulsions | O17 – Gireeshkumar Balakrishnan (Le Mans Université, France) – Carrageenan Gels Formed Through Crosslinking with Rapeseed Proteins: Role of Electrostatic and Hydrogen- Bonding Interactions | O33 – Theresia Heiden-Hecht (Jülich Centre for Neutron Science, Germany) – Phospholipids disrupt the interfacial network of proteins at the oil/water interface | O48 – Ilona E. Kłosowska-Chomiczewska (Gdańsk University of Technology, Poland) – Dynamic colloidal transformations of human milk during infant in vitro digestion | |
| 10:05h-10:20h | O2 – Gradzielski Michael (Technische Universität Berlin, Germany) – Food-Grade Nanoemulsions Formed with Triacylglycerols and Different Biosurfactants as Stabilisers | O18 – Nicola Cesario Angelino (Aarhus University, Denmark) – Structuring starch–protein systems from pea dry fractionation side streams for sustainable food applications | O34 – Kerstin Risse (Technische Universität Berlin, Germany) – Structure, Heat, and Time: The Dynamic Life of Protein–Phospholipid Oil–Water Interfaces | O49 – Sébastien Marze (INRAE, France) – In vitro digestion of dairy milk and cream, and of their vegetal analogs | |
| 10:20h-10:35h | O3 – Gökhan Uğur Atı (Aarhus University, Denmark) – Association of endogenous phospholipids with pea globulins: effect on their structure and functionality | O19 – Emanuele Greco (University of Parma, Italy) – Blend or not to blend? Functional and Colloidal Properties of Yeast–Pea Protein Mixtures | O35 – Jasper Landman (Wageningen University and Research, the Netherlands) – Dynamics of pulse protein arrested states – an in situ GISAXS study | O50 – Maria de las Nieves Siles-Sanchez (Aarhus University, Denmark) – Monitoring iron speciation during gastrointestinal digestion: X-ray Absorption Spectroscopy | |
| 10:35h-10:50h | O4 – Supratim Ghosh (University of Saskatchewan, Canada) – Influence of phospholipids and a novel vegetable oil blend on the formation and quality of faba protein-stabilized plant-based whipped cream | O20 – Rose GAZEAU (Université de Bordeaux & ITERG, France) – Faba Bean as a Promising Emulsifying and Gelling Alternative to Soy | O36 – Olaf Holderer (Jülich Centre for Neutron Science, Germany) – Sustainable emulsions stabilized by cruciferin that forms dynamic interfacial architectures | O51 – Eleni P. Kalogianni (International Hellenic University, Greece) – Towards the development of food delivery systems by making use of microgel stabilized emulsions | |
| 10:50h-11:20h | COFFEE BREAK | COFFEE BREAK | COFFEE BREAK | COFFEE BREAK | |
| TOPIC: AI methods and digital technologies in food colloids | |||||
| 11:20h-11:50h | KEYNOTE: Karin Schroen (Wageningen University and Research, the Netherlands) – Monitoring dynamic processes in food using microfluidics | KEYNOTE: Ben Kew (University of Leeds, UK) – Delubrication by plant proteins: Understanding and addressing using colloidal technologies | KEYNOTE: Marta Krasowska (Adelaide University, Australia) – Emulsifier Saturation Modulates Interfacial Monoglyceride Crystallisation and Polymorphic Transitions | KEYNOTE: Tim J Wooster (Nestlé Research, Switzerland ) – Hyperspectral Imaging: "Night Vision" that unlocks emulsion stability monitoring in complex systems | |
| 11:50h-12:05h | O5 – Fathinah Islami Hasyyati (Wageningen University and Research, the Netherlands) – Coalescence in Pickering emulsions: influence of deacetylation of chitin nanoparticles and dispersed phase fraction investigated by microfluidic techniques | O21 – Francisco Vilaplana (KTH Royal Institute of Technology, Sweeden) – Enzymatic engineering of plant-based dietary fibre hydrogels from agricultural side streams | O37 – Niklas Lorén (RISE Research Institutes, Sweeden) – The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion | O52 – Simha Sridharan (University of Leeds, UK) – Fingerprinting Protein Adsorption Classes to Identify ‘Ideal’ Plant Protein-Based Emulsifiers | |
| 12:05h-12:20h | O6 – Lovikka Ville A. (University of Helsinki, Finland) – Atomic force microscopy of undried Pickering emulsions at the nm and µm scale | O22 – Thidarat Makmoon (University of Birmingham, UK) – Formulation engineering of melt-in-the-mouth plant-based protein-rich gels | O38 – Dieke Groot Nibbelink (Wageningen University and Research, the Netherlands) – Oleogelation using dried protein particles | O53 – Gopesh Patel (University of Saskatchewan, Canada) – Predicting random jamming-induced repulsive gelation in sodium caseinate-stabilized polydisperse nanoemulsions by combining the entropic, electrostatic, interfacial and steric interactions | |
| 12:20h-12:35h | O7 – Gijs D. Konings (Wageningen University and Research, the Netherlands) – Tuning the Mechanical Properties of Emulsions with Adhesive Protein Nanoparticles | O23 – Ulrike van der Schaaf (Karlsruhe Institute of Technology, Germany) – Polysaccharide-based microgels serve as fat replacers in fermented dairy products | O39 – Carsten Nachtigall (Technische Universität Dresden, Germany) – Structural modification of microbial exopolysaccharides and its impact on their functionality | O54 – Giovanni Tizzanini (Chalmers University of Technology, Sweeden) – Predicting in vitro digestion of gelatin gels from videos using machine and representation learning | |
| 12:35h-12:50h | O8 – Qimeng Wang (Wageningen University and Research, the Netherlands & China Agricultural University, China) – Microbubble powders using freeze-dried Pickering emulsions | O24 – Cordelia Selomulya (UNSW Sydney, Australia) – Structuring Plant-Based Foods with Double-Network Emulsion Gels | O40 – Gleb Yakubov (University of Leeds, UK) – Multiscale Characterization of Interfacial Binding Between Soluble Amylose Chains and Waxy Corn Starch Granules | O55 – Jeta Purrini (Wageningen University and Research, the Netherlands) – Which molecular parameters predict foaming properties – A soft matter approach | |
| 12:50h-13:20h | FLASH | FLASH | FLASH | AWARDS AND CLOSING | |
| 13:20h-14:30h | LUNCH | LUNCH | LUNCH | LUNCH | |
| Monday 23rd | Tuesday 24th | Wednesday 25th | Thursday 26th | ||
| 14:30h-15:00h | KEYNOTE: Patricia Lopez-Sanchez (Institute of Marine Research IIM-CSIC, Spain) – Hydrogel Model Systems to Decode Polysaccharide Interactions and Rheology in Seaweeds | KEYNOTE: Yifan Zhang (Wageningen University and Research, the Netherlands) – The role of serum properties in juiciness perception of plant-based meat analogues | KEYNOTE: Bettina Wolf (University of Birmingham, UK) – Impact of functional properties and thermo-mechanical pre-treatment on freeze structured fibrous pea protein isolate textures | ||
| 15:00h-15:15h | O9 – Francesca Duggan (University of Parma, Italy & University College Cork, Ireland) – Hybrid cold-set gels from dairy and lupin proteins: linking protein mixing ratio with rheological properties | O25 – Mingxin Wang (University of Leeds, UK) – Enzymatic hydrolysis: An approach to improve the lubrication properties of plant proteins | O41 – Patrick A. Rühs (ETH, Zürich) – Addressing multicomponent complexity in freeze structuring of food colloids | ||
| 15:15h-15:30h | O10 – Moawad Yara (Valrhona, CRT Agir, CRPP, France) – Role of Dispersion Type, Fat Phase, and Fiber Nature in the Texture and Stability of Model Chocolate Emulsions | O26 – Sai Prasanna (Indian Institute of Technology Tirupati, India) – From Fibre to Function: Cellulose Nanocrystals Extracted from Spent Coconut Fibres as Pickering Emulsion Stabilizers | O42 – Julian Fischer (BOKU University, Austria) – Inducing anisotropy in emulsion-filled hydrogels by unidirectional freezing | ||
| 15:30h-15:45h | O11 – Pascal Bertsch (University of Fribourg, Switzerland) – The Nano World of Espresso: Oil Droplets and Rigid Polymer Structures Shape the Shot | O27 – Rocío Morales-Medina (Technische Universität Berlin, Germany & University of Granada, Spain) – Combined enzymatic pre-treatment and microfluidization allow production of stable low-viscous suspensions of high-cellulosic dietary fibre by-products | O43 – Luuk Philipsen (Unilever Innovation Centre Wageningen & University of Amsterdam, the Netherlands) – Edible films from cellulose microfibrils and solid fats | VISIT TO ALHAMBRA | |
| 15:45h-16:00h | O12 – Christophe Chassenieux (Le Mans University, France) – Water in Water emulsions stabilized by cruciferin-based microgels and microcapsules | O28 – Astrid Penicaut (INRAE, France) – Emulsifying Properties of White Chlorella Biomass and Its Fractions after Cell Disruption by High-Pressure Homogenization | WILD FOOD TALK – Introduction and explanation to coffee break | ||
| 16:00h-16:30h | COFFEE BREAK + POSTER SESSION | COFFEE BREAK + POSTER SESSION | |||
| 16:30h-16:45h | O13 – Sybren Zondervan (Wageningen University and Research, the Netherlands) – Switchable foam stability by Janus-like plant protein particles | O29 – Anahí Bonilla-Rodríguez (University of Lleida & Agrotecnio Center, Spain) – Pea protein hydrogels: influence of protein concentration, pH and ultrasound-assisted gelation | |||
| 16:45h-17:00h | O14 – Tobias Roebroek (KU Leuven, Belgium) – Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions | O30 – Federico Casanova (Technical University of Denmark, Denmark) – Structural, Colloidal, and Functional Modifications of Coconut Protein Induced by Defatting: Roles | |||
| TOPIC: Encapsulation, delivery, bioaccessibility and nutrition | |||||
| 17:00h-17:15h | O15 – Reinhard Miller (TU Darmstadt, Germany) – Dynamic and equilibrium surface layer properties of jujube (Ziziphus jujube) leaf extract | O31 – Ben Van den Wouwer (Ghent University & KU Leuven, Belgium) – Impact of lipid co-isolation and processing strategies on the yield and foaming functionality of soybean okara protein isolates | O44 – Larisa Tsarkova (DTNW & University of Duisburg-Essen, Germany) – Evaporation in bulk water, ethanol–water, and aroma–ethanol–water mixtures: interplay of geometry, composition, and interfacial processes | ||
| 17:15h-17:30h | O16 – Giulia Potenziani (University of Turin, Italy) – Botanical Extracts in Water-in-Oil Emulsions: A Natural Strategy to Enhance Sunflower Oil Oxidative Stability | O32 – Mauricio Oyarzún (University of Copenhagen, Denmark) – Behavior, Functionality and Digestibility of a Protein Concentrate, and Integration of Oil Bodies into Skim Milk: A Dual Study of Products from Hempseed Water-Only Fractionation | O45 – Prashant Kumar (Indian Institute of Technology Tirupati, India & Leibniz University Hannover, Germany) – Sustained Intestinal Release and Enhanced Bioaccessibility of Cinnamon Essential Oil from Cold Plasma-Modified Nanocarriers | ||
| 17:30h-17:45h | FLASH | FLASH | O46 – Giulia D’Alessio (University of Teramo, Italy) – Tailoring pea protein functionality via high-pressure homogenization for stabilizing and spray-drying hop-enriched O/W emulsions | ||
| 17:45h-18:00h | FLASH | FLASH | O47 – Fang Fang (Aarhus University, Denmark) – Interactive effects of polyphenols and artificial cell walls on starch transitions and starch and polyphenol bioaccessibility | ||
| 18:00h-18:30h | COFFEE BREAK + POSTER SESSION | ||||
| 18:30h-19:00h | GUIDED VISIT: GRANADA WALKING TOUR |
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| 19:00h-20:00h | Walk together to Carmen de los Mártires | ||||
| 20:00h-20:30h | GALA DINNER (Carmen de los Mártires) |
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| Monday 23rd | Tuesday 24th | Wednesday 25th | Thursday 26th | ||
| * Lunch and coffee are served in posters area | |||||
Oral and Poster Presentation Guidelines
Oral Presentations
Presentations should preferably be submitted in PDF format. Microsoft PowerPoint is also available. All presentations must be uploaded before each session to the conference computer. The use of personal laptops during sessions will not be permitted.
Presentation Durations:
- Oral presentation: 12 minutes, followed by 3 minutes for questions.
- Keynote presentation: 25 minutes, followed by 5 minutes for questions.
- Plenary presentation: 40 minutes, followed by 10 minutes for questions.
- Flash presentation: 5 minutes with no questions.
Poster Presentations
Posters must be prepared in vertical A0 format.
