Chairs:

  • Victor ACHA (Institut Polytechnique LaSalle Beauvais, France)
  • Liliana TUDOREANU (University of Agronomical Sciences and Veterinary Medicine Bucharest, Romania)
     

The SIG is aimed to:

  • create an expert network to bridge the gap between material scientists, food technologists and nutritionists
  • provide training activities
  • exchange ideas and methodologies
  • coordinate research activities in the frame of an integrated process & product design approach


The main objectives of the SIG is the creation of a reference group in food Structure and Physical Properties and the promotion of exchange of ideas in view of preparation of common research projects.

  • Seminars and webinars will be organised 
  • A COST ACTION FA1001 2010-2014 (THE APPLICATION OF INNOVATIVE FUNDAMENTAL FOOD-STRUCTURE-PROPERTY RELATIONSHIPS TO THE DESIGN OF FOODS FOR HEALTH, WELLNESS AND PLEASURE) has been organized - http://www.foodstructuredesign.net/

reference contacts: office@iseki-food.net

The SIG is open to all interested people that would like to actively contribute and collaborate. For more information and/or expression of interest please send email to the reference contact or register here.

Links:

  • Database of Physical Properties of Foods: An extensive database of bibliographic references and experimental data on the physical properties of foods over a wide range of conditions and processes (Dr Paul Nesvadba).

Announcements

Join our one-hour webinar that provides the participants the opportunity to learn more about

  • the e-SafeFood project
  • IFA e-learning platform
  • the modelling of cross contamination.

Click here for more information!

International standards for food study programmes

e-News

Stay informed about our latest news!

CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Paypal

 

 

 

read more...