Food Colloids 2006: Self-Assembly and Material Science
Montreux, Switzerland, 23-26 April 2006
Food Colloids 2006 will be the eleventh in the series of biennial European conferences organized under the auspices of the Food Group of the Royal Society of Chemistry (UK). The conference will be hosted by the Nestlé Research Center in Lausanne and the Department of Physics at the University of Fribourg, Switzerland. The conference is dedicated to the subject of food colloids and will be concerned with fundamental and applied aspects of food dispersions, emulsions, foams and gels.
The conference subject area is the physical chemistry of multiphase dispersed systems from the nanometre through the micrometre up to the macroscopic scale. The motivation for this interest is that the properties of aggregates, complexes or networks in food gels or food dispersions are significantly influenced by the self-assembly properties of the underlying nanoscale building blocks.
The most recent conference in this series, entitled ‘Food Colloids: Interactions, Microstructure and Processing’ was held in Harrogate, UK, in the spring of 2004.
The proceedings of the Food Colloids 2004 Conference have been now published:
Food Colloids: Interactions, Microstructure and Processing
Edited by E Dickinson
Published by the Royal Society of Chemistry, Cambridge, UK
ISBN 0 85404 638 0
Available from: Sales and Customer Care, Royal Society of Chemistry, Thomas Graham House, CB4 0WF, UK (E-mail: sales@rsc.org)
Past conferences
1986 Food Emulsions and Foams, Leeds, UK
1988 Food Colloids, Bedford, UK
1990 Food Polymers, Gels and Colloids, Norwich, UK
1992 Food Colloids and Polymers: Stability and Mechanical Properties, Lunteren, The Netherlands
1994 Food Macromolecules and Colloids, Dijon, France
1996 Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden
1998 Food Emulsions and Foams: Interfaces, Interactions and Stability, Seville, Spain
2000 Food Colloids: Fundamentals of Formulation, Potsdam, Germany
2002 Food Colloids, Biopolymers and Materials, Wageningen, The Netherlands
2004 Food Colloids: Interactions, Microstructure and Processing, Harrogate, UK