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

Details

Start:
17th April 2019
End:
19th April 2019
Category:
Website:
https://ediblesoftmat.sciencesconf.org/

Organisers

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

Venue

Hotel Concordia, Le Mans, France
Research Gate