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Biopolymers 2017 - Food for Tomorrow congress edition: Key ingredients for the next food transition

Partners of Biopolymers 2017

Biopolymers 2017

Key Ingredients for the Food Transition
29th November to 1st December 2017
CCO Tour Bretagne - Nantes - FRANCE

September 7th: End of the submission (extended deadline)
October 1st: End of the Early Bird registration
 

 

Invited speakers

Pr. Dr. Vincenzo Fogliano: Chair of the Food Quality & Design group at Wageningen University, Netherlands

Pr. Dr. Peter Wilde: Research Leader at Institute of Food Research, Norwich, United Kingdom

Dr. Niklas Loren: Adjunct professor and Project Leader at RISE Bioscience and Materials/Agrifood and Bioscience/Product Design and Perception, Göteborg, Swenden

Dr. Laura Piazza: Associate Professor in Food Technology at University of Milan, Italy

Pr. Dr. Sylvie Turgeon: Professor at Laval University  and INAF Director, Quebec, Canada

 

Scientific committee

Dr. Marc Anton: Research Director at INRA, Nantes, France

Dr. Frédérique Jourjon: Research Director at ESA, Angers, France

Pr. Dr. Alain Le Bail:  Leader of the group Matrices and Food , Processes / Properties Structure / Sensory at ONIRIS, Nantes, France

Pr. Dr. Alan Mackie: Professor of Colloids Chemistry at University of Leeds, United Kingdom

Pr. Dr. Rafaele Mezzenga: Leader of the group Food and Soft Materials Science at ETH Zurich, Switzerland

Dr. Laura Piazza: Associate Professor in Food Technology at University of Milan, Italy

Pr. Dr. Sylvie Turgeon: Professor at Laval University  and INAF Director, Quebec, Canada

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Biopolymers are essential components of food and beverages, as well as key components in other types of non-food products. The challenge is to understand the organization at macroscopic scale of these natural and processed architectures, in relation with the properties of the basic components and their interactions at a mesoscopic scale. In a context of food transitions, alternative sources of proteins are expected. These important changes on dietary practices require a significant research investment. Consequently, the detailed knowledge of these molecules as well as the deeper characterization of interactions and the multi-scale structures they are able to establish in food matrices, will allow the optimal use of biopolymers in the future. This multidisciplinary knowledge will have a positive impact on the control of the final structure, the formulation of food products, the sensory quality, the encapsulation of healthy molecules, the control of digestion properties and many other essential characteristics.

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