The Food Structure and Functionality Forum (FSFF) is delighted to announce the 2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, to be held in Singapore from 28 February to 2 March 2016 to reflect the growing importance of Asian research in this field. The conference will highlight the latest research efforts in food structuring and de-structuring.

The FSFF is primarily focused on the structuring of food tailored towards end-user functionality (e.g., improved texture, taste perception, health, shelf stability). The conference will bring together experts in food engineering, food science, food technology and nutrition, and aims to build on the success of the first Symposium held in Amsterdam in 2014.

This is a significant opportunity for you to join leaders from industry and academia to ensure you keep abreast of recent developments in this fast developing field and for you to network with your international colleagues.

Conference Topics:

Abstract Submission Deadline: 9 October 2015
Oral and poster abstracts are now invited on the following topics. They should be submitted using the online abstract submission system.

Underlying mechanisms of functional behavior and properties
Colloidal and interfacial design and behavior
Sensory and consumer sciences, and food-body interactions
New concepts and processes for creating functionality
New and advanced approaches for characterization of functionality