|Event Title||Virtual conference "FOOD TEXTURE and RHEOLOGY"|
|Event Description|| The Iseki Food Association Special Interest Group on "Food Texture and Physical Properties" is holding an E-conference in cooperation with USAMV-HevMetFood.
The conference is intended for undergraduate and master students.
For a presentation the following criteria should be met:
Type of presentation: a ppt file with a maximum of 20 slides. Abstract and full papers should be submitted as a Word file following the guide for authors.
Deadline for abstract submission: 03 April 2016 to email@example.com Deadline for full text submission: 30 June 2016 to firstname.lastname@example.org
All accepted papers will be published in a book of abstracts with ISBN number. Selected papers will be invited to be submitted to the International Journal of Food Studies.
|Link to event||https://www.iseki-food.net/food_texture_and_rheology|
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