3rd International Conference on Food Oral Processing (FOP2014): Physics, Physiology and Psychology of Eating

  • Conference Call
  • The 3rd Inter­na­tional Con­fer­ence on Food Oral Pro­cess­ing (FOP2014) is organ­ised jointly by the Grad­u­ate School VLAG and the Divi­sion of Human Nutri­tion at Wagenin­gen Uni­ver­sity. The event will carry the main theme “Physics, Phys­i­ol­ogy and Psy­chol­ogy of Eat­ing” and will be held June 29 – July 02, 2014 in Wagenin­gen, Nether­lands at the Hof van Wagenin­gen Con­fer­ence Cen­tre.

    Con­fer­ence format

    The main themes of each of the ten con­fer­ence ses­sions will be intro­duced by a selected num­ber of invited speak­ers of inter­na­tional rep­u­ta­tion. A sig­nif­i­cant num­ber of slots will be avail­able for oral pre­sen­ta­tions, oral flash pre­sen­ta­tions as well as poster pre­sen­ta­tions. The posters will be on dis­play through­out the con­fer­ence and poster ses­sion will be orga­nized. The Sci­en­tific Com­mit­tee will select oral and poster pre­sen­ta­tions based on sub­mit­ted abstracts.

    Con­fer­ence sessions

    • Food struc­ture, break­down and sen­sory perception
    • Food struc­ture and food design for spe­cific con­sumer groups
    • Bolus for­ma­tion and phys­i­ol­ogy of eat­ing, drink­ing and swallowing
    • Food and saliva
    • Food oral pro­cess­ing and reg­u­la­tion of food intake
    • Evo­lu­tion­ary aspects of food oral processing
    • The mouth, the gut and the brain: The golden triangle
    • Oral sen­sory recep­tors and oral tac­tile perception
    • Mod­el­ling of oral pro­cess­ing and in mouth taste and flavour release
    • New ana­lyt­i­cal tech­niques to mea­sure food oral processing

    Back­ground and purpose

    This meet­ing is the third in a series of con­fer­ences aimed at the prin­ci­ples and mech­a­nisms under­pin­ning eat­ing and sen­sory appre­ci­a­tion in order to seek fun­da­men­tal under­stand­ing of food — body inter­ac­tions and devel­op­ing tasty, healthy foods. The first edi­tions of the con­fer­ence were held in Leeds, United King­dom, in 2010 and Beaune, France, in 2012, and were well attended by more than 200 par­tic­i­pants from both indus­try and acad­e­mia. The pos­i­tive response on the first two con­fer­ences has pro­vided a strong incen­tive for a con­tin­u­a­tion of the con­fer­ence series. With its set­ting in the ‘Food Val­ley’ in The Nether­lands, Wagenin­gen Uni­ver­sity will pro­vide an inspir­ing back­ground for this third event.

    The pur­pose of the con­fer­ence is to stim­u­late sci­en­tific dis­cus­sion and inter­dis­ci­pli­nary research in food sci­ence and tech­nol­ogy, oral phys­i­ol­ogy and biol­ogy, sen­sory sci­ence, psy­chol­ogy, den­tistry, bio­physics and bio­chem­istry, human nutri­tion and other rel­e­vant sci­en­tific dis­ci­plines. The con­fer­ence will bring together a diverse group of sci­en­tists from those dis­ci­plines, who will present and dis­cuss their lat­est find­ings on the phys­i­cal, phys­i­o­log­i­cal, and psy­cho­log­i­cal aspects of eat­ing and sen­sory appre­ci­a­tion in rela­tion to food oral pro­cess­ing. The con­fer­ence will pro­vide a unique oppor­tu­nity for indus­trial researchers to meet with aca­d­e­mics for knowl­edge trans­fer and to estab­lish research col­lab­o­ra­tions. The con­fer­ence for­mat is designed to be highly inter­ac­tive, with ample time for stim­u­lat­ing dis­cus­sions, inter­dis­ci­pli­nary inter­ac­tions, and meet­ings along­side the sci­en­tific sessions.

    Ple­nary speakers

    • Prof. John Bron­lund — Massey Uni­ver­sity, New Zealand
    • Dr Jian­she Chen — Uni­ver­sity of Leeds, United Kingdom
    • Dr Gilles Feron — INRA-​CSGA, Dijon, France
    • Prof. Allen Foeged­ing — North Car­olina State Uni­ver­sity, United States of America
    • Dr Cia­ran Forde — Nes­tle Research Cen­ter, Switzerland
    • Dr Kaoru Kohyama — National Food Research Insti­tute, Japan
    • Marco Mor­gen­stern — Plant & Food Research, New Zealand
    • Dr Cor­nelia Rauh — Uni­ver­sity of Erlangen-​Nürnberg, Germany
    • Prof. Anthony Sclafani — Brook­lyn Col­lege, United States of America
    • Prof. Peter Ungar — Uni­ver­sity of Arkansas, United States of America

    Pub­li­ca­tion Opportunities

    Par­tic­i­pants are invited to pub­lish their con­tri­bu­tions to the con­fer­ence in a spe­cial issue of the Jour­nal of Tex­ture Stud­ies which will be edited by the con­fer­ence organ­is­ers. Research papers should con­tain orig­i­nal work not pub­lished pre­vi­ously else­where. Review papers related to the topic pre­sented will also be considered.

    Spe­cial issues will be spon­sored by the Jour­nal of Tex­ture Stud­ies and ded­i­cated to the pub­li­ca­tion of reviews and research papers orig­i­nated from the 3rd Inter­na­tional Con­fer­ence on Food Oral Pro­cess­ing. Man­u­scripts should be sub­mit­ted online before the dead­line of 30th Sep­tem­ber, 2014. All sub­mit­ted con­fer­ence papers are sub­ject to peer review and final deci­sion by the Jour­nal Editors.

    Social programme

    Kröller-​Müller Museum

    Tues­day July 1 – The Kröller-​Müller Museum in Otterlo has a world-​renowned col­lec­tion of mainly 19th and 20th cen­tury visual art. The cen­tre­pieces include the large col­lec­tion of work by Vin­cent van Gogh and the sculp­ture gar­den. The museum boasts almost 90 paint­ings and more than 180 draw­ings, mak­ing it the sec­ond largest col­lec­tion of Van Goghs in the world. The Museum is home to top works by mod­ern mas­ters includ­ing Claude Monet, Georges Seu­rat, Pablo Picasso and Piet Mon­dri­aan. Tem­po­rary exhi­bi­tions ensure that the museum keeps pace with the lat­est devel­op­ments and retains pub­lic interest.

    Con­fer­ence dinner

    The con­fer­ence din­ner will be held at Tues­day July 1 at Restau­rant De Echoput, a mod­ern chique dec­o­rated restau­rant located amidst the royal woods belong­ing to the Palace Het Loo, Het Kroon­domein, one of the largest’s nat­ural parcs in Europe. In 2011, the kitchen of Leen­dert Schol­tus of De Echoput was rewarded with one star in the Guide Michelin.

    Trans­porta­tion to the Kröller-​Müller Museum and De Echoput by bus will be organized.

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