Topics

  • Chemical, biochemical, physicochemical, SAXS, SANS, rheology.
  • Thermal properties, interactions, phase transitions and conformational changes, calorimetry.
  • Physical processing, chemical and enzymatic modification.
  • Interfacial properties, structure and functionality.
  • Pickering stabilisation, microgels, oleogels and bigels.
  • Film forming properties, coatings and active packaging.
  • Plant and marine based protein and polysaccharides, biomass waste, microalgae, insects, fibres, seaweeds.
  • Precision-fermentation, novel extraction processes, new sources of commercial potential and reuse of by products.
  • Extrusion, 3D printing, meat and dairy analogues, vegan products and beverages.
  • Encapsulation strategies, controlled release and delivery of active compounds.
  • Physiology of food, fat replacers, sensory, taste, aromas, texture and food preservation.
  • Digestibility, gut microbiota and health aspects.
  • Machine learning and AI models in complex systems.
  • Simulation and modelling.
  • Image analysis and food innovation.