Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009

E. van der Linden, J. Ubbink, G. Duchateau

Research output: Contribution to journalEditorialAcademicpeer-review

2 Citations (Scopus)

Abstract

The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community
LanguageEnglish
Pages255-257
JournalFood Biophysics
Volume5
Issue number4
DOIs
Publication statusPublished - 2010

Fingerprint

Food
food science
food quality
Food Quality
Food Technology
ingredients
physiology
researchers
industry
Industry
Research Personnel
Physiology
Structural design
methodology

Cite this

@article{b7b9885da38c495b916874ca1b97c2b9,
title = "Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009",
abstract = "The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community",
author = "{van der Linden}, E. and J. Ubbink and G. Duchateau",
note = "editorial",
year = "2010",
doi = "10.1007/s11483-010-9184-x",
language = "English",
volume = "5",
pages = "255--257",
journal = "Food Biophysics",
issn = "1557-1858",
publisher = "Springer Verlag",
number = "4",

}

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009. / van der Linden, E.; Ubbink, J.; Duchateau, G.

In: Food Biophysics, Vol. 5, No. 4, 2010, p. 255-257.

Research output: Contribution to journalEditorialAcademicpeer-review

TY - JOUR

T1 - Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009

AU - van der Linden, E.

AU - Ubbink, J.

AU - Duchateau, G.

N1 - editorial

PY - 2010

Y1 - 2010

N2 - The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community

AB - The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community

U2 - 10.1007/s11483-010-9184-x

DO - 10.1007/s11483-010-9184-x

M3 - Editorial

VL - 5

SP - 255

EP - 257

JO - Food Biophysics

T2 - Food Biophysics

JF - Food Biophysics

SN - 1557-1858

IS - 4

ER -