The 7th International Symposium on Food Rheology and Structure - ISFRS 2015

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015

Per informazioni rivolgersi a Peter Fischer
Tel.
E-Mail: peter.fischer@ilw.agrl.ethz.ch

Data: dal 07/06/2015 al 11/06/2015

Sito Web:
http://www.isfrs.ethz.ch/index

Luogo
Zurich - dal 07/06/2015 al 11/06/2015

Informazioni Generali sull'evento

The International Symposium on Food Rheology and Structure (ISFRS) is hosted by the Institute of Food, Nutrition and Health at ETH Zürich The symposium was initiated in 1997 by Erich J. Windhab and E. Dewald and since then held every three years in 2000, 2003, 2006, 2009, and 2012. The next symposium will take place in June 2015.

The International Symposium on Food Rheology and Structure addresses the needs of food rheology and structure researchers. 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.

Elenco Abstract e Pubblicazioni

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

XIX Italian Society of Rheology Conference

Bologna, 16th-19th June 2026
Further Info

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The Italian Society of Rheology (SIR) organizes every two years the Italian Rheology Conference, which is the meeting point of the National and International rheological community to promote knowledge and discuss research in the field of rheology. The Conference consists of keynote lectures, oral communications and posters on topics related to all the thematic areas of rheology. The XIX edition will be held in the conference rooms of Plesso Belmeloro, in the city centre of Bologna, in June 16th-19th, 2026. Book your accommodation in Bologna well in advance, the city is a famous tourist destination and has limited availability of accommodations!

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