4 Apr 2022
11 Apr 2022
News from Food Colloids 2022- online/virtual conference
Due to the current situation with the COVID-19 pandemic and the increasing implementation of restrictions, it has been decided that we unfortunately will have to transfer the conference to a virtual online format.
This is indeed sad and disappointing but we are certain that the conference will still be rewarding and live up to its long tradition of high scientific level and relevance.
On behalf of the organization committee:
Lars Nilsson, PhD
Professor of Formulation Technology
Study Director Doctoral Education
Faculty of Engineering LTH
Lund University, Lund, Sweden
Welcome to the 18th Food Colloids Conference: Structure, dynamics and function
11th -13th of April 2022 digital
The conference aim is to gather leading international experts from academia and industry to share the latest research and developments in the field of food colloids.
The conference has a long history, starting in 1986 and has since been held at different locations throughout Europe.
Food of the future needs not only to be appealing and nutritious, but will also be required to provide health benefits. Furthermore, food needs to be sustainable throughout the production chain. A challenge is that formulated foods often are colloids that are both complex and polydisperse, both in relation to composition and structure, as well as in terms of changes with time. Clearly the study and understanding of such foods requires a combination of techniques and a new toolbox with unsurpassed spatial and time resolution. As a response to these needs unique large-scale research infrastructures, i.e. the synchrotron MAX IV and the neutron source ESS are being built up in Lund.
Accepted conference contributions can be submitted for publication and a selection of articles will be published in a special issue of “Colloids and Surfaces A: Physicochemical and Engineering Aspects” after the conference.
a. Colloids – Design of structures for functionality
b. Biomacromolecules – Molecular characteristics and interactions
c. Neutron & X-ray scattering techniques – Tools for understanding food materials
d. Interfaces and self-assembly – Dynamics or instability?