Invited Speakers

Oral Processing & Digestion
  • Modelling breakdown of food during oral and gastric processing

  Maria Charalambides, Imperial College, UK

  • Structuring of lipids during digestion of food

  Ben Boyd, Monash University, Australia

  • Oral tribology across scales: New insights on 3D biomimetic tongue like surface

  Anwesha Sarkar, University of Leeds, UK

  • Particle Water interactions and their role in oral processing

  Lawrence Harris, Mondel─ôz R&D, UK


Plant based Foods
  • New methods to analyze meat analogues structures

  Atze Jan van der Goot, Wageningen University & Research, Netherlands

  • Physics pioneering at the frontier of plant-based foods

  Tim Ingmire, Quorn Foods, UK

  • Tribological characterisation of plant proteins

  Tom Reddyhoff, Imperial College, UK


Agronomy
  • Imaging the Underground: how X-ray Computed Tomography is unravelling the mysteries of the rhizosphere

  Sacha Mooney, University of Nottingham, UK

  • Combining neutron and X-ray imaging on soil-plant system research

  Genoveva Burca, ISIS Facility, STFC Rutherford Appleton Laboratory, UK

  • Crop protection formulation design: the disruptive formulation – application technology interface

  Malcolm Faers, Bayer AG, Germany


Measurement
  • Shining Light (actually, lasers, x-rays and neutrons) on Food Science

  Sarah Rogers, ISIS Facility, STFC Rutherford Appleton Laboratory, UK

  • New developments for the infrared spectroscopy of food

  Geoff Nash, University of Exeter, UK

  • Ultrasonic assessments of quality and safety of wheat products

  Martin Scanlon, University of Manitoba, Canada


Microstructure
  • Some old yet unresolved soft matter questions in food science

  Deniz Gunes, Nestle Research Centre, Switzerland

  • A crystal engineering approach for rational design of multiphase materials for food applications

  Elena Simone, Politecnico di Torino, Italy

  • Stabilizing High Internal Phase Pickering Emulsions with uncracked vegetal by-products

  Delphine Huc-Mathis, AgroParisTech, France

  • Particle microstructure development during spray drying

  Maarten Schutyser, Wageningen University & Research, Netherlands


Key dates

Abstract submission deadline:

12 December 2021

Registration deadline:

28 January 2022


Organised by the IOP Food Physics Group