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Introduction

The subject area of the conference is the physical chemistry of complex systems formed by the macromolecules that structure food. The aim is to learn how interaction between components leads to multi-phase structures on different length scales and the role of processing therein. Furthermore, 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 multivarious sense of the word, such as nutrition, health, texture and taste.

Venue

Karlsruhe

Conference Room, Karlsruhe, Am Rüppurrer Schloß 40, Karlsruhe, 76199, Germany

Useful links

Organised by

H. P. Schuchmann, R. Miller, K. Köhler