The 17th edition of the Food Colloids Conference: ‘Application of Soft Matter Concepts’ will be held at The University of Leeds, United Kingdom, from April 8 – 11th 2018.
Food Colloids is a biennial conference in the field of physical chemistry of complex foods, with the aim to understand interactions between food components to create multi-phase structures on different length scales.
The conference will bring together leading international experts from academia and industry to ensure you keep updated with the latest research and developments in fundamental colloid science, soft matter and applications.
We invite you to submit your oral and poster abstracts on the conference themes listed below. Please submit your abstract by 8 December 2017
- Interfacial design
- Relating structure to properties (macro-meso-micro-nano)
- Biopolymer interactions
- Colloidal aspects of eating and digestion
- Processing of novel structures for functionality
We hope you will join us and we look forward to receiving your abstract submission.
The FC2018 Organising Committee