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EFFoST Annual Meeting 2011 : 2011 EFFoST Annual Meeting: Process-Structure-Function Relationships

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Link: http://www.effostconference.com
 
When Nov 9, 2011 - Nov 11, 2011
Where Technische Universität Berlin
Submission Deadline Jun 30, 2011
Categories    food science
 

Call For Papers

Ten years after EUROCAFT 2001, the European Conference on Advanced Technology for Safe and High Quality Foods, which was sponsored by EFFoST and the European Commission and organized in cooperation with Elsevier, the EFFoST Annual Meeting will again be in Berlin.

The 2011 EFFoST Annual Meeting will focus on the interaction between process, structure and functions of food systems. Join leaders from industry and academia at the Technische Universität Berlin (TUB) to hear from an outstanding line up of invited speakers and to present your work as a poster or oral presentation.

Improving the understanding of process-structure and property/function relationships of food has been established as one of the key goals of the “Strategic Research Agenda 2007-2020”, the research vision document of the European Technology Platform on Food for Life.

The 2011 EFFoST Annual Meeting will deal with this important and visionary concept which can lead to radical innovations for our future food supply, including tailor-made foods for very specific requirements and possibly even towards individualized ones.

Abstract submission for poster presentations is open to all delegates, and should be aimed towards the integration and interaction of the process-structure-function themes. Abstracts must be submitted using the online abstract submission system at www.effostconference.com

We welcome submissions for both oral and poster presentations by PhDs and Postdocs, for the Young Scientist Sessions to be held on the afternoons of 9 and 10 November.

Topics for submission*:

Process Innovations: Thermal processes
Process Innovations: Non-thermal processes
Structure and function innovations: Real foods
Structure and function innovations: Assembled food systems (e.g. foams, gels, emulsions…)
* These topics can include those of the review topics presented during the conference, but are not limited to them.

Please take into consideration that the main emphasis of the conference is the interaction between PROCESS, STRUCTURE and FUNCTIONS of food systems.

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