Chairs:

  • Victor ACHA (Institut Polytechnique LaSalle Beauvais, France)
  • Liliana TUDOREANU (University of Agronomical Sciences and Veterinary Medicine Bucharest, Romania)
     

The SIG is aimed to:

  • create an expert network to bridge the gap between material scientists, food technologists and nutritionists
  • provide training activities
  • exchange ideas and methodologies
  • coordinate research activities in the frame of an integrated process & product design approach


The main objectives of the SIG is the creation of a reference group in food Structure and Physical Properties and the promotion of exchange of ideas in view of preparation of common research projects.

  • Seminars and webinars will be organised 
  • A COST ACTION FA1001 2010-2014 (THE APPLICATION OF INNOVATIVE FUNDAMENTAL FOOD-STRUCTURE-PROPERTY RELATIONSHIPS TO THE DESIGN OF FOODS FOR HEALTH, WELLNESS AND PLEASURE) has been organized - http://www.foodstructuredesign.net/
  • Registered users can participate in moderated discussion forums
     

reference contacts: office@iseki-food.net

The SIG is open to all interested people that would like to actively contribute and collaborate. For more information and/or expression of interest please send email to the reference contact or register <here>.

Links:

  • Database of Physical Properties of Foods: An extensive database of bibliographic references and experimental data on the physical properties of foods over a wide range of conditions and processes (Dr Paul Nesvadba).

Announcements

International standards for food study programmes

08-10 July 2010, Nicosia, Cyprus
SUSTAINABLE DEVELOPMENT GOALS IN FOOD SYSTEMS: CHALLENGES AND OPPORTUNITIES FOR THE FUTURE

Pool of experts will be created

Endorsed Events

With special discount for ISEKI-members!

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