5th International Conference FSDH 2019

Feeding tomorrow’s world is a reality with unprecedented challenges: remarkable demographic trends, new geopolitical balances, the challenge of climate change and the need for environmental sustainability, instant connectivity and fast-moving technological innovation. At the same time, there is growing obesity crisis and a rapid rise in food-related health problems globally.

Key subject areas are:
- Food structure design and soft matter physics – learning from nature
- Food structures, oral processing and consequences for sensory properties
- Designing food structures for optimal delivery of nutrients and bioactive compounds
- Physiological aspects of digestion and the role of the human microbiome
- New approaches to modelling human digestion and gastrointestinal function
- The Food-Gut-Brain connection
- Systems approaches to food structure design and the delivery of functionality
- Food structure and nutrition – opportunity for new food product development
- Food structure and nutrition – opportunity to redefine dietary guidelines