This year will be held the 3rd international meeting on Delivery of functionality in complex food systems, in Wageningen, October 18-21, organised by the Laboratory of Physics and Physical Chemistry of Foods, VLAG, Wageningen University. For information: www.delivery-of-functionality.com
Deadline for abstract submission is the 1st of July. The Graduate School VLAG (Advanced studies in Food Technology, Agrobiotechnology, Nutrition and Health
Sciences) is an Institution in which several Dutch groups collaborate, as Rikilt and Nizo. In addition, other University groups are located in the area with similar scientific interest, as the AFSG or Agrotechnology and Food Science group and the Cell Biology and Immunology Department, dealing on immunomodulation by food. This conference is interesting since it allows the gathering of research laboratories of companies as Nestlè, Unilever, Danone, and usually also the US food companies. Topics of this meeting are focused on food physics, absoprtion, and methods for monitoring food structure. The most interesting topic from my point of view is Food development, technologies and ingredients to face nutritional challenges. Molecular gastronomy speeches often provided a new perspective and a diversification of the focuses from theory to practice of cooking and explanation of food structure in food recipes. Enrichment of food with bioactives, vitamins, lipids, through emulsions and nanodroplets or just by incorporation of plant extract as carrot juice in traditional foods, were the focus of previous meeting abstract and presentations. I believe that interesting data, approaches and breaking news will be presented also in this year symposium.