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.
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.
- 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.
- 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
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.
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.
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.