|Event Title||3rd International Conference on Food Oral Processing (FOP2014)|
|Event Description|| FOP2014 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.
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|Location||Wageningen, The Netherlands|
Kerstin Lienemann :Template:Key technologies approached