Programme

   
09:00 Registration

 

Session: Structure and Function 

09:30

Invited talk: A physicists dream or nightmare? A brief overview of the microstructure of ice-cream, and how it is influenced by processing and storage
B Frith, Unilever, UK

10:10

Interfacial behaviour of plant based proteins
A Banc, University of Montpelier, France

10:25

Soft meets hard - a microscopic view of the freeze-thaw stability of Pickering emulsions
K Dickinson, University of Edinburgh, UK

10:40

Model gluten gels
L Ramos, French National Centre for Scientific Research, University of Montpelier, France

11:00

Coffee break, posters and Edinburgh University facilities Tour(s)

13:00

Lunch

 

 Session: Theory and Simulation

14:00

Invited talk: Improving flowability of dense suspensions
M Cates, University of Cambridge, UK

14:40

Simulating the manufacturing of porous foods at multiple scales
R van der Sman, Wageningenen Food and Biobased Research, Netherlands

14:55 

Initiation, growth and morphological change of fibres, ribbons and tubules
D Cleaver, Sheffield Hallam University, UK

15:10

The physics of extraction from beds
J Melrose, Jacobs Douwe Egberts, UK

15:30

Closing Remarks

 16:00

Refreshments and close

Key dates

  • Registration deadline:
    4 January 2018