Purpose of Symposium
Food materials, and ingredients, are amongst the most complex materials that exist and range from plant and animal tissues, to complex structured food solids, colloids, liquids, glasses, foams and others. As scientists that study food materials, we strive to build analytic methods to characterize the composition and structure of food. Also, we strive to determine the “higher- information” content of foods that stimulate our senses and our cognitive processes and help us determine food characteristics such as “quality”, “freshness”, “acceptability” and others. The prediction of the composition, structure and the human response to food from instrumental measurements involves the application of data exploration methods to build links and the calibration of models for the prediction of these properties.
For further information (e.g. abstract submission)
have a look at the announcement or
contact the organizers
Brian Guthrie, Cargill, 2301 Crosby Road, Wayzata, MN 55391; Brian_Guthrie@cargill.com; 952 742 3983