WG3
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.
Goal:
- 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 |
Country |
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 |
