Texture and taste in dairy
series of meetings on key topics in dairy and food science.
'Dynamics of Taste, Texture & Perception' aims to present the
most recent developments in dairy technology and in particular will
focus on the relationship between food texture, taste and new and
advanced process technologies.
Dutch-based food research company NIZO has organised the third in a series of meetings on key topics in dairy and food science. 'Dynamics of Taste, Texture & Perception' aims to present the most recent developments in dairy technology and in particular will focus on the relationship between food texture, taste and new and advanced process technologies.
It is widely recognised that the taste and texture of foods are important factors in consumer preference. Both are composite attributes of food composition, structure and rheology, and are often the result of the applied production technology. New and advanced technologies can allow a better and more targeted production of food products.
The conference, to take place in Arnhem, The Netherlands on 11-13 June this year, aims to bring together experts in the food industry from the fields of texture, taste and processing to identify new ideas and routes for tasteful textured products.
The scientific programme will include lectures in plenary and parallel sessions, as well as poster sessions.
