Edible Soft Matter – a SoftComp Topical Workshop


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Edible Soft Matter – a SoftComp Topical Workshop

17th April 2019 - 19th April 2019

ESM logo. Credits: C. Chassenieux/Univ. of Le Mans

We are organizing in April 2019 (17-19) a SoftComp Topical workshop whose aim is to bring together the Soft matter and Food Science communities.

The workshop will comprise 4 one-hour lectures, 13 invited keynote talks and 21 oral contributions.


Important dates

Deadline for submitting abstracts: January, 21, 2019

Acceptance decision: January, 28, 2019

Early bird registration fees: January, 31, 2019

End of registration: April, 1, 2019


The number of applications is limited to 55 based on the date of registration.


All information can be found on the webpage of the workshop: https://ediblesoftmat.sciencesconf.org


Scientific and organization commitee:

  1. Ramos, A. Banc. L2C Montpellier (France)
  2. Nicolai, C. Chassenieux. IMMM Le Mans (France)
  3. de Vries, J. Sprakel, T. Kodger. Wageningen University Wageningen (The Netherlands)
  4. S. Murray. School of Food Science & Nutrition University of Leeds (United Kingdom)
Research Gate


17th April 2019
19th April 2019


Amélie Banc
Brent Murray
Christophe Chassenieux
Laurence Ramos
Joris Sprakel
Renko de Vries
Taco Nicoali
Thomas Kodger


Hotel Concordia, Le Mans, France
Research Gate