WG3 will develop task 3:
“Designing innovative everyday foam- and emulsion-based foods with optimal sensoric quality and health benefits”

Key words: real foods, structure-function-formulation-processing relationship, stability, thermal and non-thermal technologies, consumer perception.

Deliverable: a tool to predict the impact of food ingredients and processing on the structure of multi-phase foods and the sensory and health benefits of the foods.

- to designate structure as a link connecting processing and product design;
- to investigate, understand , quantify the impact of processing parameters on structure and structuring kinetics;
- to investigate, understand , quantify relationships between structure attributes and product properties or functionalities (formulation engineering).

Nominated Members:


Name Position Countrysort icon Institution
Dolores O'Riordan WG3 VICE CHAIR Ireland University College Dublin Institute of Food and Health
Antonio Vicente WG3 CHAIR Portugal University of Minho, Dept. Biological Engineering, Campus de Gualtar