5th International Conference on Food Structures, Digestion and Health
Engineering Food Structures for Optimal Nutrition and Health
“Working With and Like Nature”
Food has always played a fundamental role in the history of humankind. Feeding tomorrow’s world is a reality with unprecedented challenges: remarkable demographic trends, new geopolitical balances, the challenge of climate change and the need for environmental sustainability, instant connectivity and fast-moving technological innovation. At the same time, there is growing obesity crisis and a rapid rise in food-related health problems globally. Food manufacturers are challenged to develop more nutritious and healthier food products while retaining good sensory characteristics. Food researchers are beginning to provide detailed knowledge of food structures and how they are processed within the human digestive systems. Nutrition is beginning to move beyond simple assessment of the individual nutrients within diets, to take account of the impact of food structure and matrices on nutrient delivery. There is also a realisation that health outcomes from food depend not only on total nutrient absorption but also on the rates of absorption and interactions with a profuse and highly complex commensal microbiome during digestion.
The FSDH2019 conference is the fifth in a series hosted by the Riddet Institute in New Zealand and CSIRO in Australia.
It brings together food industry professionals and world leading scientists from diverse disciplines with a common interest in designing food structures focused on “Working with and like Nature” that delivers better nutrition and improves consumer’s wellbeing.
The conference will offer researchers and industry professionals the opportunity to network across disciplines, form research collaborations and partnerships, and develop joint research initiatives incorporating strategies of engineering sustainable food systems that promote human health and wellbeing for the coming decades.
Early career researchers and students will have the opportunity to present their research to leading scientists and learn new skills.
Proposed conference sessions include:
Food structure design and soft matter physics – learning from nature
Food structures, oral processing and consequences for sensory properties
Designing food structures for optimal delivery of nutrients and bioactive compounds
Physiological aspects of digestion and the role of the human microbiome
New approaches to modelling human digestion and gastrointestinal function
The Food-Gut-Brain connection
Systems approaches to food structure design and the delivery of functionality
Food structure and nutrition – opportunity for new food product development
Food structure and nutrition – opportunity to redefine dietary guidelines