Delivery of Functionality 2017

Talk to an expert

Dr Mike Boland
Dr Boland has a particular interest in mass customisation of foods.

Organised by the Riddet Institute Centre of Research Excellence and Massey University

The 7th International Symposium on “Delivery of Functionality in Complex Food Systems”, was held on November 5-8, 2017, in the “city of sails”, Auckland, New Zealand.

The DOF2017 symposium was, as with the previous DOF meetings, the primary platform for presenting new scientific developments in complex food systems, and their applications to food engineering design, food functionality and food consumption, the concepts of complexity and emergent phenomena in food science (introduced at DOF2015) and two new hot topics: replacements for animal-derived proteins; and effects of food structures on the microbiome of the human gut.

The topics for the scientific sessions were:

  1. Novel structures for delivery of bioactives in foods
  2. New and emerging processes and ingredients for delivering functionality
  3. Natural and biomimetic food systems – structures and functionality
  4. Food synergy to deliver enhanced functionality
  5. Delivery to the microbiome
  6. Implementation of delivery systems in food products
  7. Complexity and emergent phenomena in food science
  8. Interactions between delivery systems and the human body (sensory, digestion, release, bioaccessibility and bioavailability)
  9. Functionality of animal-derived proteins and their substitutes and extenders

Hot topics were presented by invited world-renowned experts, and the latest research findings were presented in short talks and poster communications.

DOF 2017 Group Photo

 For more information, visit the conference website here: https://www.dof2017.org/