The 2027 Conference theme is:
Clean label & natural hydrocolloids for resilience
We are calling for Papers and Posters on the following topics:
Clean label & natural
Label-friendly stabilizer systems replacing more synthetic produced stabilisers
Sustainable sourcing, biorefinery approaches and upcycling of agricultural and food processing side-streams for hydrocolloid production
Non-refined ingredients and their interaction is food matrices
Regulatory, safety, clean-label and consumer perception aspects of hydrocolloid use in food products
The extraction, physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in food systems
Hydrocolloids functional performance
The film forming properties of hydrocolloids with application in edible films, coatings and active packaging
The application of hydrocolloids to control the rheology and performance of food bio-ink formulations for 3D printing
The application of hydrocolloids for the encapsulation and controlled release of probiotics and active compounds for inclusion in food formulations
The modification of hydrocolloid functionality through chemical, biochemical and physical processes
The use of hydrocolloids for fat and sugar reduction, mouthfeel enhancement and caloric optimisation in reformulated foods
The functionality of hydrocolloids in frozen foods including ice recrystallisation control, cryoprotection and freeze–thaw stability
Health and functional benefits of hydrocolloids
Dietary fibre
Gut health
Medical nutrition e.g., dysphagia
The role of hydrocolloids in modulating digestion, nutrient bioaccessibility and gastrointestinal behaviour in food systems
Formulating for weight loss nutrition
Bioactive hydrocolloids
How hydrocolloids shape sensory experiences
Rheology and texture mapping
Mouthfeel optimisation
The influence of hydrocolloids on the microstructure, texture and organoleptic properties of complex food systems
Interaction of hydrocolloids in complex food matrices
The interfacial properties of hydrocolloids including their application in the stabilisation of dispersions, emulsions and foams
Hydrocolloid interactions with small molecules and interactions in mixed hydrocolloid systems including their phase behaviour, complexation and Maillard conjugation
Hydrocolloid–protein interactions and their role in structuring, stability and texture development in complex food systems
The influence of food processing technologies on hydrocolloid structure, functionality and performance in food systems
Enzymatic Tailoring of food texture: modification of hydrocolloids, Enzymatic modification of food products, Synergy between enzymes and hydrocolloid blends
Precision fermentation texturizers
Thermal, high-pressure, extrusion, shear, fermentation and enzymatic processing
The application of novel techniques for the characterisation of hydrocolloid materials
The rheological, structural and thermal properties of hydrocolloids in aqueous systems including their viscosity, viscoelastic properties and gelation behaviour
Structure Analytics – Ingredient : Structure relationships
Techniques measuring functionality across the length and time scales
Employing AI and data science tools in hydrocolloid research and application
The use of Artificial Intelligence approaches for the prediction and rationalisation of hydrocolloid structure–function relationships, molecular interactions and functional performance in food systems
Multiscale modelling and simulation of hydrocolloid structure, interactions and functionality in food systems