Keynote Speakers


The Food Hydrocolloids Trust Medal Lecture was presented by Professor Costas Biliaderis, Aristotle University, Greece.


The G.O. Phillips Young Researcher Award Lecture (2021) was presented by Dr Ulrike van der Schaaf, Karlsruhe Institute of Technology, Germany and the 2021 Award was presented by Professor Delphine Huc-Mathis, Agro Tech, Paris, France


Plenary Speakers included:

Dr Sarah Michel, Nestle Research, Lausanne, Switzerland, 

From tailored structure to texture in plant-based foods

Dr Fred Warren, Quadram Institute of Biosciences, Norwich, UK                                                               

How does the structure of carbohydrate polymers in foods impact the community composition oof the human microbiome?

Professor Alejandro Marangoni, University of Guelph, Canada                                                   

Hydrocolloid oil-based adipose tissue mimetics for a new generation of plant-based meat products

Professor Markus Stieger, Wageningen University & Research, The Netherlands               

Microfibrillated cellulose as texture modifier in liquid and semi-solid foods: Comparison of sensory, rheological and tribological properties to other common thickeners

Dr Laurent Heux, CERMAV, Grenoble, France

Deconstructing to rebuild: how biomimetic approaches can provide insights into the functionalities of plant cell wall polysaccharides


Invited Speakers included:

Professor Katusyoshi Nishinari, Phillips Hydrocolloids Centre, Wuhan, China                                 

 Role of hydrocolloids in texture, flavour, palatability and safety

Professor Stefan Kasapis, RMIT, Melbourne, Australia                                                                                

Dairy protein – phenolic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics