Structure Design for New Food Applications Workshop

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Structure Design for New Food Applications Workshop

WHEN: 14 November 2018
WHERE: Sport & Rugby Institute, Massey University Manawatū, Palmerston North
COST: No charge

Talks include:

Food structure and gastrointestinal functionalities Prof Alan Mackie, Head of School of Food Science & Nutrition, University of Leeds

Making the most of raw material functionality in food structure design -  Prof Matt Golding, Massey Institute of Food Science and Technology

A crystal engineering approach for the design of complex food and pharmaceutical colloidal structures - Dr Elena Simone, Lecturer in Food Crystal Engineering, University of Leeds

One size fits all? Individual variation in taste perception - Prof Joanne Hort, Fonterra Riddet Chair in Consumer and Sensory Science, Massey University

Food biopolymers and their interactions in the design of food functionality -  Prof Francisco Goycoolea, Chair in Biopolymers, University of Leeds

In vitro digestion of pectin-based emulsions -  Hoang Du Le, PhD student, Riddet Institute

Composition, structure and curd forming properties of bovine and non-bovine milks - Debashree Roy, PhD student, Riddet Institute