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3rd International Symposium on Food Rheology and Structure
3rd International Symposium on Food Rheology and Structure Per informazioni rivolgersi a Peter Fischer and Erich J. Windhab
Tel. +41 1 632 9024

Data: dal 09/02/2003 al 13/02/2003

Sito Web:

Zurich (Switzerland) - dal 09/02/2003 al 13/02/2003

Informazioni Generali sull'evento

The 3rd International Symposium on Food Rheology and Structure is the single most comprehensive international symposium of its kind, geared to address the needs of food rheology and structure researchers all over the world. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality. Included in the four-day symposium are three full days of oral and poster presentations as part of our technical program, an exhibition on equipment and additives, and an evening reception and dinner, as well as a sight-seeing tour.

The technical program will start on Monday, February 10, 2003 with an opening lecture and will close on Thursday, February 13. The opening, plenary, and several keynote lectures will be presented by well-known scientists introducing research topics in food rheology and structure. All papers will be published in the conference proceedings, which will be available at the opening of the symposium.

We hope that scientists and interested experts from industry from all over the world will endeavor to meet in Zurich, and make this 3rd International Symposium on Food Rheology and Structure a success from a scientific and an industrial point of view.

Evento sponsorizzato da: ETH ZŁrich, Swiss National Committee to the International Union of Food Science and Technology (IUFoST), European Society of Rheology ESR, Swiss Polymer Group (PGS) - Rheology Group, Swiss Rheocenter, Applied Rheology, Nestle, Thermo Haake

Elenco Abstract e Pubblicazioni
Attenzione al momento non sono presenti Abstract e Pubblicazioni inerenti questo evento