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Gateways - Food Structure - Functionality, Formation and the Future

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Teagasc Food Research Centre

Moorepark

Fermoy

Ireland

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Food Structure - Formation, Functionality and the Future

Our exciting line-up includes a range of speakers from academia and industry with a focus on Food Structure. Speakers will cover areas such as processing, digestion, nutrition, analytical techniques, image analysis and much more. See programme below for full details. Experience our technologies first hand with two fully interactive areas showcasing the latest analytics employed by Teagasc.

Programme

9.15 am: Registration, coffee and viewing of exhibits and interactive areas.

9.45 am: Welcome (Dr. Sean Hogan) and Introduction (Professor Gerry Boyle, Director).

10.00 am: Professor Stephan Drusch, Technical University of Berlin. Interfacial Properties and Impact on Functionality in Spray-dried Emulsions.

10:30 am: Dr. Christopher Hartmann, Nestlé Research, Lausanne. Understanding Food
Oral Processing to Guide Food Structure Design

11.00 am: Professor Sylvie Turgeon, Laval University, Quebec. What is the impact of food matrix on nutrient bioaccessibility and their metabolic responses?

11.30 am: Tea/Coffee and viewing of exhibits and interactive areas.

12.00 pm: Professor Sally Glass, University of Melbourne. The ARC Dairy Innovation Hub: an Australian Perspective.

12.30 pm: Dr. Alessandro Ferragina, University of Padova. Applications of Spectroscopic Techniques in the Agri-Food Sector.

1.00 pm: Dr. Tamara Manuelian, Arivis, Rostock. Food Material Research - 3D Imaging and the World of Virtual Reality (VR).

1.30 pm: Lunch and viewing of exhibits and interactive areas.

3.00 pm: End.

For futher information please contact gateways@teagasc.ie or Niamh O'Brien at 025 42313



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Teagasc Food Research Centre

Moorepark

Fermoy

Ireland

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