Phase Transition and Interfacial Phenomena in Complex Food Systems: Key Speaker Announced

 We are delighted to announce our key speaker for the Phase Transition and Interfacial Phenomena in Complex Food Systems session at the 2021 AOCS Annual Meeting & Expo.

The session, organized by Filip Van Bockstaele, Professor, Ghent University, Belgium and Andrew J. Gravelle, Research Associate, University of Guelph, Canada, will focus on the multi-scale structuring of multicomponent foods and its influence on functionality, with particular focus on the role of surfaces and interfaces on relevant phenomena such as phase transitions, rheology and structure formation. Examples discussed will include gels, emulsions and foams. Industry-relevant topics such as clean label formulations, natural ingredients and optimized structure formulation will be discussed.

Key speaker:

Anwesha Sarkar, Chair in Colloids and Surfaces, University of Leeds, UK

Sustainable Particles at Oil-Water Interfaces

 

Please join us! The deadline for submissions into this session, and others in the edible applications technology interest area, is January 15, 2021. Do not miss this opportunity to share your research and innovations with researchers from industry, government laboratories and leading academic groups from around the world.

Submit your abstract today!