e-Conference on Food Texture and Rheology

E-CONFERENCE on Food Texture and Rheology

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

Food texture and rheology are highly multidisciplinary and interdisciplinary domains of research, involving scientists working in research areas such as food science and technology, psychology, medical sciences (including veterinary sciences), plant and animal production, fundamental sciences as well as economics and education.

This virtual conference on "Food Texture and Rheology" aims to create an international platform for communication across continents and disciplines, bringing together scientist from the most various areas of research in the field of food texture and rheology to exchange and share information in support of human health and wellbeing.

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 texture 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
• Market and consumer behavior and preferences
• Miscellaneous

Invited Speakers:

	An-I Yeh  National Taiwan University  "Rheological characteristics and  morphology of starch/protein composites"
	Kiki Zinoviadou Perrotis College, Greece "New Food Structuring Agents"
Introduction:
	Rui Costa Polytechnic Institute of Coimbra, Portugal
Moderators:
	Gerhard Schleining, ISEKI-Food Association, Austria
	Katherine Flynn, ISEKI-Food Association, Austria
	Liliana Tudureanu, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
	Ido Braslavsky, The Hebrew University of Jerusalem, Israel

CONFERENCE PROGRAMME

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 ISBN number.

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

Deadline for abstract submission: 20 October 2019

Deadline for poster submission (pdf): 10 November 2019

Deadline for oral presentation submission (ppt): 20 November 2019

Abstract template

Organizers:

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.-

Registration is closed!

As soon as you have registered for the e-conference, please proceed with the payment either by bank transfer or by paypal (with paypal account, credit or debit card). When you have completed your payment, you will be admitted to participate at the conference and you will receive a confirmation of payment/invoice and the link for participation.

ISEKI-Food Association bank account:
easybank (ISEKI-Food Association as account holder)
IBAN: AT16 1420 0200 1037 2152
BIC/SWIFT: EASYATW1
(all bank charges on your side!)

or by paypal payment: please go to ISEKI-Food Association website, scroll down and use the "donate" button for your payment.

Please mind that without payment you will not be allowed to participate in the e-conference!

Latest Payment for participants: 18 November 2019 - otherwise no admittance to the e-conference.

Cancellation of participation and full refund only possible 1 week before the e-conference in written form.

Flyer e-conference