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BackgroundThe subject area of the conference is the physical chemistry of complex systems formed by the macromolecules that structure food. The aim is to learn how interaction between components leads to multi-phase structures on different length scales and the role of processing therein. Furthermore, the aim is to discuss how fundamental knowledge of the processes involved can be used to better control existing food systems and to create novel structures that will be capable of delivering functionality, in the multifarious sens of the word, such as nutrition, health, texture and taste. The most recent conference in this series, entitled "Food Colloids : Self-Assembly and Material Science" was held in Montreux, Switzerland, in the spring of 2006. Details can be found on : http://www.research.nestle.com/foodcolloids2006.
The proceedings of the Food Colloids 2006 Conference have been now published : Food Colloids : Self Assembly and Material Science Edited by E. Dickinson and M. E. Leser Published by Royal Society of Chemistry, Cambridge, UK ISBB 9780854042715 Available from : http://www.rsc.org/Publishing/index.asp. Past conferences : 1986 Food Emulsions and Foams, Leeds, UK 1988 Food Colloids, Bedford, UK 1990 Food Polymers, Gels and Colloids, Norwich, UK 1992 Food Colloids and Polymers : Stability and Mechanical Properties, Lunteren, The Netherlands 1994 Food Macromolecules and Colloids, Dijon, France 1996 Food Colloids : Proteins, Lipids and Polysaccharides, Ystad, Sweden 1998 Food Emulsions and Foams : Interfaces, Interactions and Stability, Seville, Spain 2000 Food Colloids : Fundamentals of Formulation, Postdam, Germany 2002 Food Colloids, Biopolymers and Materials, Wageningen, The Netherlands 2004 Food Colloids : Interactions, Microstructure and processing, Harrogate, UK 2006 Food Colloids : Self-Assembly and Material Science, Montreux, Switzerland
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