The 20th Gums & Stabilisers for the Food Industry Conference

The 20th Conference was held at the Miramar Palace, San Sebastian, Spain, June 11th -14th 2019.

The date for the next Conference is still to be decided because of uncertainty due to the COVID-19 pandemic.

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Glyn O. Phillips Young Scientist Award 

This award has been established in honour of Glyn O. Phillips who initiated the Gums and Stabilisers for the Food Industry series of conferences. The purpose of the award is to recognise the outstanding achievements by early-career scientists in Academia or Industry in any aspect of the study and application of hydrocolloids, particularly, but not exclusively, those with established or potential uses in food.

Candidates should normally be no more than 35 years of age.

Submissions will be judged by the Food Hydrocolloid Trustees on the basis of:

  • Academic and or Industrial achievements
  • Publications in peer reviewed journals and conference proceedings
  • Patents or patent applications
  • Books or book chapters
  • Presentations at conferences
  • Public dissemination of hydrocolloid-related topics
  • Other notable contributions to the field of hydrocolloids.

Particularly favourable consideration will be given to practical applications of fundamental scientific understanding.    For further details please visit the AWARDS section on this website.

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Professor John R. Mitchell

We are extremely sad to inform you of the death of Professor John R. Mitchell on Saturday 3rd October 2020. John was a towering figure in the world of hydrocolloids, highly respected as an incisive and innovative thinker and admired as a considerate, gentle and supportive friend. We send our deepest sympathy to his wife Margaret and daughter Johanna who were with him when he died peacefully at home

During his long period as Professor on the Sutton Bonington campus of the University of Nottingham he was a founding editor of the prestigious international journal Carbohydrate Polymers, and in 2008 was awarded the Food Hydrocolloids Trust medal and elected a Fellow of the International Union of Food Science and Technology. He was a founding member of EPNOE, serving on the Management Board, linking insights from the food material science world with e.g. cellulose used in the textile industry and where his knowledge and expertise benefitted researchers across Europe. 

John will be remembered fondly for his loud, booming laugh. In the words of his close colleague Professor Sandra Hill, it's hard to think we will not hear that laugh again.

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