Conference programme

The Conference theme is:

Hydrocolloids in the Food System: From sustainable ingredients to healthy foods 

The Food System is the combination of all factors ensuring food security and nutrition in an environmentally sustainable way and within it Hydrocolloids play an important role.


Plenary speakers will include:

Daniel Wefers, Martin Luther University, Halle, Germany, 'Applications of partial hydrolysis for the structural analysis of polysaccharides'

Christophe Schmitt, Nestle Research, Laussane, Switzerland 'Tailoring plant protein aggregation to deliver functionality in complex food systems'

Maria Jose Fabra, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain, 'Valorisation strategies to obtain hydrocolloids of interest for food and food packaging' 

Tara Grauwet, KU Leuven, Leuven, Belgium, 'Why a food is more than the sum of its ingredients: the role of food structure in starch digestion of pulse-based foods' 

Alexander Mathys, ETH Zurich, Switzerland, 'Novel microalgae proteins and their structural, functional, nutritional and sustainability aspects'


Invited speakers will include:


Anwesha Sarkar, University of Leeds, UK, 'Food microgels: from rheology modifiers to lubricants'

Mario Martinez, Aarhus University, Aarhus, Denmark, 'Crafting sustainable polysaccharide ingredients for precison nutrition'

Cathtrina Edwards, Quadram Institute Biosciences, Norwich, UK, 'title tba'

Sushil Dhital, Monash University, Australia, 'The effects of dietary fibre and starch structure on gut microbiota and metabolite production'


Topics for inclusion in the Conference programme will include:


  •  Hydrocolloid characterisation  

    • including chemical, biochemical and physicochemical characterisation 

  • Hydrocolloid structure-function relationships

    • including interactions in mixed hydrocolloid systems 

  • Novel hydrocolloids 

    • including protein and polysaccharide materials from plants, biomass waste, microalgae, insects etc., novel extraction processes and minimally processed products including, citrus fibres and seaweeds 

  • Enhancement of hydrocolloid functionality 

    • including physical processing, chemical and enzymatic modification

  • Hydrocolloid applications in plant-based and 'clean-label' food products

    • including formulation of meat and dairy analogues, vegan products and beverages 

  • Encapsulation technologies

    • encapsulation stratergies for the controlled release of active compounds using hydrocolloids

  • Hydrocolloids to control food structure

    • the application of hydrocolloids to control the rheological properties of food products, the formation of oleogels and bigels and the impact of hydrocolloids on food texture and oral processing

  • Interface-stabilised systems

    • application of hydrocolloids in the stabilisation of emulsions, foams and dispersions

  • Hydrocolloid edible films and coatings

    • for food preservation and as delivery vehicles and for active compounds 

  • Hydrocolloids and health

    • hydrocolloids as fat replacers, their role as dietary fibre, digestibility and their influence on gut microbiota

  • Commercial aspects

    • the hydrocolloid market, current trends and future perspectives