The Conference theme is:
Hydrocolloids in the Food System: From sustainable ingredients to healthy foods
The Food System is the combination of all factors ensuring food security and nutrition in an environmentally sustainable way and within it Hydrocolloids play an important role.
Topics for inclusion in the Conference programme include:
Hydrocolloid characterisation
including chemical, biochemical and physicochemical characterisation
Hydrocolloid structure-function relationships
including interactions in mixed hydrocolloid systems
Novel hydrocolloids
including protein and polysaccharide materials from plants, biomass waste, microalgae, insects etc., novel extraction processes and minimally processed products including, citrus fibres and seaweeds
Enhancement of hydrocolloid functionality
including physical processing, chemical and enzymatic modification
Hydrocolloid applications in plant-based and 'clean-label' food products
including formulation of meat and dairy analogues, vegan products and beverages
Encapsulation technologies
encapsulation stratergies for the controlled release of active compounds using hydrocolloids
Hydrocolloids to control food structure
the application of hydrocolloids to control the rheological properties of food products, the formation of oleogels and bigels and the impact of hydrocolloids on food texture and oral processing
Interface-stabilised systems
application of hydrocolloids in the stabilisation of emulsions, foams and dispersions
Hydrocolloid edible films and coatings
for food preservation and as delivery vehicles and for active compounds
Hydrocolloids and health
hydrocolloids as fat replacers, their role as dietary fibre, digestibility and their influence on gut microbiota
Commercial aspects
the hydrocolloid market, current trends and future perspectives