The subject area of the conference is physical chemistry of complex food systems with special emphasis on macromolecules that structure food. The aim is to expand knowledge on how interactions between food components create multi-phase structures on different length scales. Furthermore, the role of food processing and its influence on these interactions and structures shall be addressed. Moreover, it should be discussed how fundamental knowledge can be used to better understand behaviour of food structures during oral and gastrointestinal processing and to create novel structures with the aim of delivering functionality in the multifarious sense of the word (e.g. nutrition, health, controlled release, texture and taste).
The main theme of this conference is ‘Application of Soft Matter Concepts’ and the following scientific sessions will cover a series of topics illustrating the interplay between fundamental colloid science research and more applied soft matter research.
• Interfacial design
• Relating structure to properties (macro-meso-micro-nano)
• Biopolymer interactions
• Colloidal aspects of eating and digestion
• Processing of novel structures for functionality
Abstract Submission Open:
4th September 2017
Abstract Submission Closed:
8th December 2017
Notification on the decision of the Scientific Committee
19th January 2018
Food Colloids 2018
8th – 11th April 2018
Deadline for full manuscript submission to the themed issue of Colloids and Surfaces A: Physicochemical and Engineering Aspects – “VSI: Food Colloids” is 31st August 2018. Authors should submit their full manuscripts online in http://bit.ly/2u8bgmo and select the tab “VSI: Food Colloids” for this submission. Authors should refer to Guide for Authors at http://bit.ly/2ICyYdz for preparing their manuscripts.
Early Bird Registration Ends
2nd March 2018
Last Registration for Authors (Presenters)
2nd March 2018