Neutrons and Food 5
When designing new food products for the market-place, it is of increasing importance to understand the relationships between the structural and functional properties of food constituents and implications on their processing, nutritional, physiological and sensory behaviour. The creation of novel functionalities of ingredients in complex food systems requires knowledge of not only the structure of native agricultural materials but also the changes in their structure across a wide range of length and time scales brought about by food processing. It is the inherent complexity of modern food systems that calls for interdisciplinary scientific approaches to be applied.
Our goal is to create an inclusive, respectful symposium environment that invites participation from people of all races, ethnicities, genders, ages, abilities, religions, and sexual orientations. We're actively seeking to increase the diversity of our attendees, speakers, and sponsors through our calls for abstracts, other open submission processes, and through dialogue with the larger community. We value diversity in the communities we bring together. We strive to provide balanced representation of the richness of our collective human experience, and welcome your contributions to helping us achieve that goal.
You may also be interested in attending the 17th International Small-Angle Scattering conference in Traverse City, Michigan, the week prior to Neutrons and Food. For more information, go to sas2018.anl.gov
To join the mailing list for conference announcements and register your interest to attend, please email
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Location: Sydney, Australia