Thermodynamics and Phase Transitions in Food Processing

Symposium

Thermodynamics and Phase Transitions in Food Processing

To better understand food structuring processes involving phase transitions by use of thermodynamics.

Organised by Wageningen Food & Biobased Research
Date

Mon 29 January 2018 until Tue 30 January 2018 08:30

Venue Forum, building number 102
Droevendaalsesteeg 2
102
6708 PB Wageningen
0317–482160
Room Lecture hall C763

In recent years significant strides are made in the understanding of food structuring processes involving phase transitions by use of thermodynamics. Phase transitions are important for several food structuring processes like freezing, boiling, crystallization/dissolution, as applied to ice-cream, bakery products, expanded snacks, fried potato products and confectionary. However, the proper use of thermodynamics is not that widespread in food science.

The aim of the symposium is to further enhance the dispersion of this knowledge among food scientists. For this symposium we have invited several researchers from academia and industry involved in food processing using phase transitions, who present their work – it will be discussed how their work can be improved by use of thermodynamics. Next to presentations by researchers, an appreciable amount of time will be reserved for discussion and brainstorming on how to improve the further use of thermodynamics in food research and education.

Costs

The costs for this symposium are:

Registration 

Registration can be done via e-mail to julia.vandongen@wur.nl.  

Please indicate in the subject line “registration symposium Thermodynamics and Phase Transitions in Food Processing”

Please include in your e-mail the following information:

The final date for registration is Friday 26th January.