at University of Copenhagen, Dept. Food Science.
Professor Jørn Dalgaard Mikkelsen
Professor Heike P. Schuchmann
Professor Tommy Nylander
Dr. Christophe Schmitt
Professor Milena Corredig
• Enzymes in food processing and digestion • Processing to control structure • Interfacial structures – monolayers to multilayers • Protein, polysaccharide and lipid particles • Ingredients and gelation
The fourteenth in the series of biennial European conferences dedicated to the area of food colloids.
