Gateways - Food Structure - Functionality, Formation and the Future
09:00 - 23:59
Food Structure - Formation, Functionality and the Future Our exciting line-up includes a range of speakers from academia and industry with a focus on Food Structure. Speakers will cover areas such as processing, digestion, nutrition, analytical techniques, image analysis and much more. See programme below for full details. Experience our technologies first hand with two fully interactive areas showcasing the latest analytics employed by Teagasc. Programme 9.15 am: Registration, coffee and viewing of exhibits and interactive areas. 9.45 am: Welcome (Dr. Sean Hogan) and Introduction (Professor Gerry Boyle, Director). 10.00 am: Professor Stephan Drusch, Technical University of Berlin. Interfacial Properties and Impact on Functionality in Spray-dried Emulsions. 10:30 am: Dr. Christopher Hartmann, Nestlé Research, Lausanne. Oral Breakdown and Food Structural Design. 11.00 am: Professor Sylvie Turgeon, Laval University, Quebec. Relationships between Nutrient Bioaccessibility and Dairy Matrices. 11.30 am: Tea/Coffee and viewing of exhibits and interactive areas. 12.00 pm: Professor Sally Glass, University of Melbourne. The ARC Dairy Innovation Hub: an Australian Perspective. 12.30 pm: Dr. Alessandro Ferragina, University of Padova. Applications of Spectroscopic Techniques in the Agri-Food Sector. 1.00 pm: Dr. Tamara Manuelian, Arivis, Rostock. Food Material Research - 3D Imaging and the World of Virtual Reality (VR). 1.30 pm: Lunch and viewing of exhibits and interactive areas. 3.00 pm: End. For futher information please contact email@example.com or Niamh O'Brien at 025 42313
Teagasc Food Research Centre
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