Overview

Physics plays a critical role in designing great tasting, healthy and nutritious food and beverages. This conference from the IoP Food Physics SIG brings together academics and industrialists to share latest progress and opportunities for physicists to address multidisciplinary issues ranging from sustainability, food manufacturing and designing multiphase microstructures.

There is an engaging scientific programme prepared, with three excellent keynote speakers confirmed:

There will be student prizes for the best poster and best talk, with all poster presenters having the opportunity to deliver a two-minute flash presentation - live.

Speakers

• Bettina Wolf, University of Birmingham, speaking on Microstructure engineering with plant proteins
• Serafim Bakalis, University of Copenhagen jointly with Dr Kirsten Gade Malmos from Arla Foods speaking on Designing Powder Products: A new take on an old problem
• Marianne Ellis, University of Bath speaking on The current status of realising cultivated meat as an alternative protein

The material presented in this event has not been peer-reviewed. Any opinions are the presenters' own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Disclaimer: IChemE will not be storing or controlling any data linked to this event.