We are delighted to welcome you to the “Symposium on Food Hydrocolloids”, which will take place at FCT-2021 in Paris, France during November 8-10, 2021.
A single-day symposium would majorly cover all the latest and novel findings related to Food Hydrocolloids and it’s applications. The subject areas may include but are not limited to the topics such as Bioactive Hydrocolloids, Interfacial Properties, Hydrocolloid structure, and functionality, Hydrocolloids in the formulation and process design, Dietary fiber and prebiotic hydrocolloids, and many more.
It also provides a premier interdisciplinary platform for researchers, industrialists, practitioners, and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the field of Food Hydrocolloids.
We hope that you enjoy your visit to Paris for FCT-2021.
Steve W. Cui
Guelph Research and Development Centre, Canada
Title: Bioactive Hydrocolloids: Structures, Bioactivities and Applications
University of Leeds, United Kingdom
Title: Post Consumption Hydrocolloid Interactions Affecting Digestion Kinetics
Universite du Maine, Le Mans, France
Title: Modulating the Adsorbance of Particles at the Interface of Water in Water Emulsions
Newcastle University United Kingdom
Title: Alginates and Obesity
Japanese Red Cross Musashino Hospital Japan
Title: Realistic Computer Simulation for Analyzing Food Flow During Swallowing
Agricultural Research Organization, Volcani Institute, Israel
Title: Active Edible Coatings to Enhance Quality and Storability of Fresh Food Products
N. M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation
Title: Innovative Food Ingredients Based on the Chitosan-Milk Protein Complex Particles for the Fortification of Food with Essential Lipids
University of Udine, Italy
Title: Viscoelastic Properties of Durum Wheat Doughs Enriched with Soluble Dietary Fibres in Relation to Pasta-Making Performance and Glycemic Response of Pasta
Tianjin University of Science and Technology, China
Title: Seed Coat Mucilages: Structural, Functional/Bioactive Properties and Genetic Information
University of Birmingham United Kingdom
Title: Alginate Fluid Gels for the Encapsulation and Release of Small Molecular Weight Model Actives
Unilever Foods Innovation Centre, Netherlands
Title: Extraction of Virial Coefficients from Phase Diagrams
University of Seville, Spain
Title: Unveiling the Contribution of Rheology to the Stability of Complex Fluid-Fluid Interfaces and Emulsions
University of Molise, Italy
Title: Rheological Assessment of the Effect of Additives on the Stability of Chia (Salvia hispanica L.) Mucilage Suspensions