E-Conference on Food Texture and Rheology

25 November 2019: 11 am - 2 pm CET & 26 November 2019: 4pm - 7pm CET

The topics of this e-conference on Food Texture and Rheology are:

  • Food rheology and texture of solid foods
  • Food rheology and texture of semi-solid and fluid foods (including food emulsions and fat foods)
  • Food tecture and its relation to food microstructure
  • Food rheology and texture and its relation to mastication and nutrition
  • Sensory measurements of food texture and psychophysical realtions in texture
  • Instrumental measurements in food rheology and texture
  • Miscellaneous

Invited Speakers:

An-I Yeh, National Taiwan University
to be continued...

Type of Presentations:

  • Oral presentation: max. 15 minutes + 5 minutes online discussion
  • Posters - discussions in forums

Only 2 submitted abstracts per same first author are permitted. First authors needs to participate at the e-conference. The submitted abstracts will be published in a book of abstracts with electronical ISBN number.

Abstracts should be sent as a word file to:office@iseki-food.net

Deadline for abstract submission: 1 October 2019


Liliana Tudoreanu - University of Agronomic Sciences and Veterinary Medicine of Bucharest

Gerhard Schleining - ISEKI-Food Association

Scientific Committee:

Paola Pittia, Gerhard Schleining, Cristina Silva, Liliana Tudoreanu, Marco Dalla Rosa, Kiriaki Zinoviadou, Antonio Vicente, Song Miao, Katherine Flynn

Registration fees:

  • ISEKI-Food Association members: EUR 30.-
  • ISEKI-Food Association student members: EUR 20.-
  • Regular participants: EUR 50.-
  • Regular Students: EUR 30.-

Online registration is mandatory, details will follow soon!


International standards for food study programmes

08-10 July 2010, Nicosia, Cyprus
Sustainable Development Goals in Food Systems

Endorsed Events

With special discount for ISEKI-members!


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