TechConnect World 2019

Food Materials & Innovations

Food Materials & Innovations

Early Abstracts due: December 14 (10% registration discount for early submissions)

Symposium Chairs

Krassimir VelikovKrassimir Velikov
Program Director at NanoNextNL
Science Leader at Unilever, Netherlands

Martin E. LeserMartin E. Leser
Expert in Colloid & Interface Science
Nestlé Research Center Lausanne, Switzerland

Alex NormanAlex Norman
Senior Scientific Associate
Ingredion Incorporated

Key Speakers

Marjorie (Austero) KiechelStructure-Function Understanding of Food Gelling Agents Using FTIR, SEM and Rheology
Marjorie (Austero) Kiechel
Associate Scientist, Ingredion Incorporated


Food products are complex multicomponent and structured edible materials. The food industry adds value to raw materials creating products that satisfy customer desires for taste, texture, quality, convenience and safety. There is an ongoing revolution in the industry: innovations in characterization methods, in processing technologies, and in our understanding and control of polymer physics, colloids, soft matter, and nano-scale behavior, are revolutionizing food production creating innovative new products to satisfy consumer desires and societal needs. This applications-focused symposium will highlight innovations in food materials and production from industrial, academic and government laboratories around the world.

Submit Your Abstract

Please first review the information for authors — abstract submission guidelines.


Topics & Application Areas

  • Rheology Modifiers
  • Innovations in Texturants
  • Microencapsulation Technologies for Flavors, Supplements & Nutraceuticals
  • Processing Innovation: Filtration, Emulsification
  • Characterization, Sensing & Imaging for Food Materials
  • Waste & Sustainability
  • Other
2018 Sponsors & Partners