Chemical and Physical Modelling of Food

24 November 2020 14:00 - 25 November 2020 18:00, London, United Kingdom

Introduction

The RSC's Food Group and the Institute of Physics' Food Physics group are organising the first joint one-day conference entitled “Chemical and Physical Modelling of Food”. This conference will be covering topics related to chemistry and physics (and anything in between) of food manufacture, preparation and consumption, including measurement, model building and model validation. Anyone from industry and academia, including students, are welcome to attend what should be a very interesting conference. There will also be a Twitter poster session, with prizes being awarded at the end of the conference for both best presentation and best poster. The conference will be held online on 24 and 25 November 2020.

Deadlines

Useful links

Downloads

Speakers

Prof. Ruud van der Sman (Keynote Speaker) Wageningen Food & Biobased Research, Netherlands
Prof. Rammile Ettelaie University of Leeds, United Kingdom
Dr Stacie Tibos CEng FIMechE PepsiCo, United Kingdom
Dr. Christopher Hopper ITW, United States
Prof. Megan Povey University of Leeds, United Kingdom
Dr. Michiel Gribnau Unilever, Netherlands
Edward Throp Mondelez International, United Kingdom
Prof. Maria Charalambides Imperial College London, United Kingdom
Prof. Jane Parker University of Reading, United Kingdom
Prof. Stefano Curcio Universita' di Calabria, United Kingdom
Prof. Andy Taylor Flavometrix, United Kingdom
Prof. Carl Adams Saint Francis Xavier University, Canada
Andrew Salmon Process Systems Enterprise, United Kingdom
Arnesh Palanisamy Université Paris-Saclay, INRAE, AgroParisTech, France
Dr. Simon Harrison CSIRO, Australia

Sponsorship & supporting organisations

Process Systems Enterprise

Venue

GoTo Webinar

GoTo Webinar, GoTo Webinar, London, W1J 0BA, United Kingdom

Committee

Organised by

RSC Food Group
IOP Food Physics group

Contact information

91AV

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