This is the thirteenth in the series of biennial European conferences dedicated to the area of food colloids. The FC2010 will be hosted by the University of Granada, Spain and organised by the Biocolloids and Fluid Physics Group.
The subject area of the conference is the physical chemistry of complex systems formed by the macromolecules that structure food. The goal of this meeting is to aim is to learn how interaction between components leads to multi-phase structures on different length scales and the role of processing therein. The aim is to discuss how fundamental knowledge of the processes involved can be used to better control existing food systems and to create novel structures that will be capable of delivering functionality, in the multifarious sense of the word, such as nutrition, health, texture and taste. Food Colloids is a multidisplinary topic that brings together scientists from many different areas. The conference will present the state of the art on a number of fast evolving questions and will promote discussions and interactions between researchers involved in different fields of food colloids.
The subject area of the conference is the physical chemistry of complex systems formed by the macromolecules that structure food. The goal of this meeting is to aim is to learn how interaction between components leads to multi-phase structures on different length scales and the role of processing therein. The aim is to discuss how fundamental knowledge of the processes involved can be used to better control existing food systems and to create novel structures that will be capable of delivering functionality, in the multifarious sense of the word, such as nutrition, health, texture and taste. Food Colloids is a multidisplinary topic that brings together scientists from many different areas. The conference will present the state of the art on a number of fast evolving questions and will promote discussions and interactions between researchers involved in different fields of food colloids.
