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Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscale, Paris 14 to 17 July, 2015

Relkin, Perla
Food research international 2016 v.88 pp. 1-2
bioavailability, digestion, engineering, food science, microstructure, models, sensory properties
The 6th international symposium in the series “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscal” was held in the heart of Paris from 14 to 17 July, 2015. It brought together PhD students, academic food researchers and industrials from diversified food sectors.The scientific sessions of this meeting were constructed around important topics dealing with 1) Engineering of tailored-made structures in bio-based systems; 2) Complexity and emergent phenomena in the integrative food science; 3) Investigation of nano and microstructures in the bulk and at interfaces; 4) Modeling approaches from bio-molecules and matrix structures to functionality; 5) Tuning binding & release of bioactive compounds by matrix modulation, and finally; 6) Tuning the delivery of functionality to the body. These topics were selected to cover different scientific fields and to show the contribution of food physical structures to development of health- and plaisure-supporting food functions. The oral communications were all introduced by key note speakers and they were all illustrated by outstanding high quality short communications. One of the most original features of this symposium was the increasing number of presentations using multiscale and modeling approaches illustrating the concept of complexity and emergent phenomena integrative food science. These highlighted the importance of studies on interactions between structure properties of engineered delivery systems and human body (sensory properties, digestion, release, bioavailability and bioaccessibility).