12, 13, 14 May 2025 | Valencia, Spain
DESCRIPTION
Aimed at deepening the understanding and interplay of food structure, oral breakdown, in-mouth food trajectory and human perception.
Food Oral Processing (FOP) is one of the hottest topics in Food Science. Its development in recent years has been dramatic because it involves multiple and interrelated disciplines as oral activity, sensory perception, nutrition and metabolism, oral physiology, food structure and design through in-vivo, in-vitro, and in-silico approaches.
In addition, the Conference will provide an excellent opportunity for industrial researchers to meet with academics from different disciplines for knowledge transfer and to establish research collaborations.
COVERED TOPICS
- FOP, food sensory perception and pleasure
- Oral physiology, oral disorders and food perception
- FOP & microbiome
- FOP & nutrition & digestion
- Designing food for specific FOP profiles
- Advanced tools in modelling of oral and eating behaviour
CONFIRMED SPEAKERS
Carolyn Ross
Professor, School of Food Science. Affiliate Professor, Elson Floyd College of Medicine
Washington State University, United States
Ian Fisk
Professor of Flavour Chemistry.
The University of Nottingham (United Kingdom) and the University of Adelaide (Australia)
Ann-Marie Torregrossa, PhD
Associate Professor, Department of Psychology
Director of the University at Buffalo Center for Ingestive Behavior Research; United States
Guglielmo Campus
Professor of Preventive Dentistry and Oral epidemiology
University of Bern (Switzerland)
Laura Laguna
Tenured Researcher,
Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
Guido Camps, PhD DVM
Assistant Professor at the Division of Human Nutrition,
Wageningen University (Hungry Robots Lab), The Netherlands
TECHNICAL SECRETARIAT
ADEIT: fop2025@adeituv.es