Delivery of Functionality in Complex Food Systems
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Join us at  the 5thmeeting in the series: “Delivery of Functionality in Complex Food Systems- Physically-Inspired Approaches from the Nanoscale to the Microscale”.

The purpose of this symposium is to stimulate scientific discussion and networking, and enhance new collaborations of interdisciplinary research into the design of novel systems for the delivery of functionalities, such as:  health promoting compounds, nutritional components, taste and smell, freshness preserving components, and more, in complex foods. This meeting is aimed at  scientists from various backgrounds,  including Food Science, Food Technology, Physics, Physical Chemistry, Biophysics, Biochemistry, Biotechnology, Polymer Science and Nanotechnology, as well as food-professionals from food and ingredient companies. read more

Invited speakers
José Miguel Aguilera

Pontificia Universidad Católica de Chile, Santiago, CHILE

Casimir C. Akoh
Dept. of Food Science & Technology
University of Georgia, Athens, Georgia, USA

Kees De Kruif
Van`t Hoff Laboratory for Physical and Colloid Chemistry
Utrecht, The Netherlands
Bernadene A. Magnuson
BMagnuson Consulting & University of Toronto, Ontario, Canada
Alejandro G. Marangoni

Dept. of Food Science, University of Guelph, Guelph, Ontario, Canada. 

Raffaele Mezzenga

ETH Zurich, Food & Soft Materials  
Zurich, Switzerland

Conxita Solans
Spanish Council for Scientific Research (CSIC)
Barcelona, Spain

Jochen Weiss
Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany

we will be hosting
a meeting of
COST ACTION FA1001: Food Structure Design
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Scientific Program

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Detailed Program 
Posters Program
Invited Speakers 

Conference Secretariat
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