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Nantes (France)

29 Nov
01 Dec 2017

Biopolymers 2017 - Key Ingredients for the Food Transition. © INRA, BIA

Biopolymers 2017 - Key Ingredients for the Food Transition

Biopolymers are essential components of food and beverages due to their ability to form assembled structures and to provide functional and nutritional properties. In a context of global demographic and food transitions, the use of alternative ingredients is expected in the near future.

Updated on 08/21/2017
Published on 03/28/2017

In a context of global demographic and food transitions, the use of alternative ingredients is expected in a near future. But before, a significant research investment is essential to produce knowledge to design these future foods. Consequently, detailed data of these molecules as well as a deeper characterization of their interactions and the multi-scale structures they are able to build in food matrices will allow the optimal use of biopolymers in the future. This multidisciplinary knowledge (from biology to physics) will have a positive impact on the control of the final structure, the formulation of food products (clean label, low fat, etc.), the sensory quality, the encapsulation of healthy molecules, the control of digestion properties and many other essential characteristics.

Therefore, Biopolymers 2017 – Food for Tomorrow will be focused into the following sessions:

1. Creating structure to deliver functionality (building, deconstruction, re-structuring)
2. Multi-scale assessment in complex systems (time-resolved methods, modelling)
3. Eco- and new processes (processing, self-assembly)
4. Nutrition, sensory quality and consumers (health, taste, preferences)

The purpose of the Biopolymers congress is to bring together scientists from different disciplines dealing with biopolymers in various applications (food and non-food) to share the state of the art and to deliver a forefront vision about this field. One special session concerning the agrifood program "RFI Food for Tomorrow" is part of the congress program as a fifth and final session in order to share the main perspectives of the next food challenges and their links with biopolymer science.

Marc Anton, Oscar Castellani
Other contact(s):
Korbel Emilie (+33(0)661815294)
Associated Division(s):
Science for Food and Bioproduct Engineering