|Event Title||Cake Symposium 2014|
|Event Description|| The Symposium is hosted by two universities that are world renowned for their academic programs in food science -- KU Leuven in Leuven, Belgium and UMass Amherst in Amherst, Massachusetts.
The large number of ingredients in cakes and the widely varying production methods result in a wide range of cake types. Although cakes gain economic importance worldwide, not much is known about ingredient functionality in cake systems or the chemical and physical processes during cake making. The changing dynamics in this challenging field were the impetus for the organisation of the first international Cake Symposium which took place on March 26-27, 2012, in Leuven, Belgium.
If you have any further questions, please visit the Symposium website (www.cakesymposium.org) or contact the organizer KU Leuven (firstname.lastname@example.org).
|Link to event|
|Location||Sheraton Boston Hotel, Boston, Massachusetts, U.S.|
Kerstin Lienemann :Template:Key technologies approached