Professor Frederic Debeaufort, University of Burgundy, France
'Use of gelatins and chitosans encapsulating natural extracts for the development of active bio-packaging: a review and latest results'
Dr Paulo Fernandes, Nestle Development Center Amiens, France
'Food Industry: natural landscape on hydrocolloid use'
Professor Antonio Guerrero, University of Seville, Spain
'How rheology can help in the development and stability behaviour of gels and emulsions'
Professor D. Julian McClements, University of Massachusetts, USA
'Rational design of hydrocolloid based oral delivery systems for bioactive agents'
Professor Taco Nicolai, University of Le Mans, France
'Heat induced gelation of casein micelles; effects of adding minerals and whey or plant proteins'
Professor Bettina Wolf, University of Birmingham, UK
'Consumer-driven hydrocolloid-based food design considering interaction with saliva'
Professor Fang Zhong, Jiangnan University, Wuxi, China
'Function of modified starch as an emulsifier and moderator for the controlled release of bioactive compounds'
Dr Stuart Craig, DuPont, USA
'Dietary fibre, prebiotics and the gut microbiome'
Dr Anwesha Sarkar, University of Leeds, UK
'Oral lubrication: From microgels to real food applications'