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SIG 1: Food Structure and Physical Properties

Chairs: Laura Piazza (DISTAM, Milano, IT))
           Gerhard Schleining (BOKU, Vienna, AT)
           Cristina L.M. Silva (Universidade Católica Portuguesa, Porto, PT)

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/
  • Registered users can participate in moderated discussion forums

 

reference contacts: office [AT] iseki-food [dot] 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).