To better understand food structuring processes involving phase transitions by use of thermodynamics.
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.
The costs for this symposium are:
Registration can be done via e-mail to email@example.com.
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.