Delivering Functionality in Foods

Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods.- Engineering self-assembly nano- and microstructures in food systems .- Designing complex (bio)polymer and colloidal systems .- Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives .- Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product.- Process and product engineering for food properties delivery.- Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality.- Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function.- Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design.- Consumer perception as a criterion for process design.- Sharing knowledge and technologies between academia and industry for healthy foods design.- Enterprise-based innovation system in food structure design.- Structure design for gastronomy applications.- Case studies on structure/process development with relevance to different food manufacturing processes. 

António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal

Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, PortugalChelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain