The symposium will bring together renowned speakers from academia and industry – the people that push the boundaries in food research and production.

Presentations will describe developments in food design and functionality that confront the challenges of a rapidly changing world.

Contributions are invited in the areas of macro-molecular interactions in complex food systems, structure-function relationships, food materials science, alternative proteins, oral processing, digestion, advanced visualisation, novel imaging techniques and much more….

Come to Cork and share in the knowledge that can make a difference.

Conference topics:
Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system. Abstract Submission Deadline: 10 January 2020

Food Structures for a Sustainable World
Food Structures and Clean Label Products
Functional Foods for Calorie Reduction
Shaping the Proteins of Tomorrow
Designing Food Structures for Human Health