Day 1 - Tuesday, 1 February 2022

09:45-10:00 Welcome and introduction
  By John Bows and John Melrose


  Session 1: Oral processing and digestion
  Chair: Arwen Tyler
 
10:00-10:30 Modelling breakdown of food during oral and gastric processing
  Maria Charalambides, Imperial College, UK
10:30-11:00 Structuring of lipids during digestion of food
  Ben Boyd, Monash University, Australia


11:00-11:10 Break


11:10-11:40 Oral tribology across scales: New insights on 3D biomimetic tongue like surface
  Anwesha Sarkar, University of Leeds, UK
11:40-12:10 Particle Water interactions and their role in oral processing
  Lawrence Harris, Mondel─ôz R&D, UK


12:10-13:00 Lunch and Networking


  Session 2: Posters
  Chair: Zachary Glover
 
 13:00-14:00 Poster Introductions – pre-recorded 3min presentations
 14:00-15:00 Poster breakout


  Session 3: Plant based foods
  Chair: Rob Farr
 
15:00-15:30 New methods to analyze meat analogues structures
  Atze Jan van der Goot, Wageningen University & Research, Netherlands
15:30-16:00 Physics pioneering at the frontier of plant-based foods
  Tim Ingmire, Quorn Foods, UK
16:00-16:30 Tribological characterisation of plant proteins
  Tom Reddyhoff, Imperial College, UK


16:30-16:40 Break


  Session 4: Measurement
  Chair: Beccy Smith
16:40-17:10 New developments for the infrared spectroscopy of food
  Geoff Nash, University of Exeter, UK
17:10-17:40 Ultrasonic assessments of quality and safety of wheat products
  Martin Scanlon, University of Manitoba, Canada
   

Key dates

Abstract submission deadline:

14 January 2022 [EXTENDED]

Registration deadline:

28 January 2022


Organised by the IOP Food Physics Group