About Foodstructuredesign.net
Many of the foods with health benefits involve the addition of bioactive components that may have health benefits as an individual ingredient.
A substantial body of the research activity on healthy foods has focused on biochemistry of bioactive components.
There is a lack of research on:
- the food processability of bioactives;
- incorporation of bioactives and stability in foods;
- impact of bioactives on the structure and sensory quality of food;
- physiological efficacy of bioactives when incorporated in foods.
latest news
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June 2013
SUMMER SCHOOL, University College of Dublin, June 10-12, 2013
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February 2013
Workshop of the Working Group 4 “Technology Transfer”
took place in Vienna on February 20 |
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July 2012
FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification
PARIS - 9 th -11 th July 2012 |
Prof. Laura PIAZZA
FA1001 Action Chair
Prof. Laura PIAZZA
University of Milan - Department of Food Science and Microbiology
via Cleoria 2
20133 Milan
Italy
Tel. +390250319222
Fax. +390250319191
laura.piazza@unimi.it
University of Milan - Department of Food Science and Microbiology
via Cleoria 2
20133 Milan
Italy
Tel. +390250319222
Fax. +390250319191
laura.piazza@unimi.it
