How is food structure design meeting the challenge of developing a sustainable food system? How can food composition, processes and production practices be tailored to minimise environmental impact whilst maintaining functionality and nutritional value?

We invite you to Bruges to network with the world's best in food structure and functionality research and to address these questions and more.

Aligned with the conference theme, contributions are invited in the areas of sustainable raw materials and processes, precision fermentation, structural breakdown in relation to health, computational and mechanistic modelling, novel characterisation techniques, and much more.

Conference Topics
Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system: https://auth.oxfordabstracts.com/?redirect=/stages/10065/submitter

Abstract Submission Deadline: 19 April 2024.

*Biotechnology: Opportunities for formulation and food structuring
*Sustainable raw materials and processes
*Forget cook 'n' look - mechanistic approaches to food structure design
*Novel characterisation methods of food structure and functionality
*Improving health through food structuring
*Computation and the future of food structure design