Il Corso, organizzato dall'Associazione Italiana di Reologia-SIR, é rivolto a tutti coloro che, in qualitá di ricercatori e di tecnici, si occupano di argomenti e problemi riguardanti la reologia, sia in campo industriale, dalla ricerca e sviluppo di processi e prodotti al controllo qualità , sia in campo accademico
Informazioni Generali sull'evento
The International Symposium on Food Rheology and Structure (ISFRS) is hosted by the Institute of Food Science and Nutrition at the Swiss Federal Institute of Technology (ETH Zürich) in Zürich/Switzerland every three years. The 5th International Symposium on Food Rheology and Structure (ISFRS 2009) will be held on June 15-18, 2009. The meeting is focusing on the rheology and structure of food materials from the molecular to the macroscopic level and the complexity that arises from material properties, engineering, and food quality and perception. An overview of the state of the art and a detailed focus on recent problem areas are given by the opening lecture and several keynote lectures that are presented by wellknown scientists. Oral and poster contributions are organized in individual symposium sessions grouped around the introduced research topics in food rheology and structure. All papers presented at the 2009 meeting will be published in the conference proceedings that will be available at the opening of the symposium in print and CD formats. A special issue of Applied Rheology is devoted to the 2009 symposium. Proposed contributions are subject to evaluation by the Scientific Committee and to peer review.
