• DEBRECEN

    UNIVERSITY

    Congress

    3rd "Food Structure Design"

    September 20-22th 2018

    I am pleased to invite you to take part in the Third Food Structure Design Congress that will be held at the University of Debrecen, in Debrecen, Hungary between 20th – 22th September 2018. The Conference follows the framework of the EU-funded COST Action FA1001. The aim of the congress is to explore the academic and industrial-level scientific understating of food design and engineering with an international interdisciplinary group of scientists and professionals.

    professor Zoltán Győri Symposium chairman

    Registration
  • SCIENTIFIC

    ADVISORY

    Board

    András Salgó, Budapest University of Technology and Economics, Hungray
    Antal Véha, University of Szeged, Hungary
    António Vicente, University of Minho, Portugal
    Béla Kobács, Univeristy of Debrecen, Hungary
    Cristina M. Rosell, Spanish National Research Council, Spain
    Diána Bánáti, University of Debrecen, Hungary
    Gabriela Iordachescu, Dunarea de Jos University, Romania
    Henry Jager, BOKU, Austria
    László Varga, University of Szeged, Hungary
    Laura Piazza University of Milano, Italy
    Lidia Zander, Olsztyn University of Warmia & Mazury, Poland
    Lilia Arhné, University of Copenhagen, Danemark
    Lívia Sarkadi Simon, Szent István University, Hungary
    Maria Margarida Cortez Vieira, University of Algarve, Portugal
    Mustafa Erbas Akdeniz University, Turkey
    Natasa Poklar Urlih, University of Ljubljana, Slovenia
    Péter Sipos, Agri-Corn Ltd., Hungary
    Sophie Miquel-Kergoat, MARS Inc., USA
    Zoltán Csiki, University of Debrecen, Hungary
    Zoltán Győri, University of Debrecen, Hungary

    Registration
  • Preliminary list

    of

    speakers

    Keynote lecture of the conference will be held by Dr. Diána Bánáti and Dr. Laura Piazza The detailed conference program will be available later.

    Upload Abstract

 

Scientific Advisory Committee

    Sections:
  • • Food Structure and Safety
  • • Developing new food
  • • Food Analysis
  • • Developing new food constituents
  • • Allergens and nutrition

Preliminary list of SPEAKERS

Keynote lecture of the conference will be held by Dr. Diána Bánáti and Dr. Laura Piazza

Social  PROGRAMS

  • Welcome reception
  • Farewell party
  • Optional excursion

  • Scientific Advisory Board

    András Salgó, Budapest University of Technology and Economics, Hungray
    Antal Véha, University of Szeged, Hungary
    António Vicente, University of Minho, Portugal
    Béla Kobács, Univeristy of Debrecen, Hungary
    Cristina M. Rosell, Spanish National Research Council, Spain
    Diána Bánáti, University of Debrecen, Hungary
    Gabriela Iordachescu, Dunarea de Jos University, Romania
    Henry Jager, BOKU, Austria
    László Varga, University of Szeged, Hungary
    Laura Piazza University of Milano, Italy
    Lidia Zander, Olsztyn University of Warmia & Mazury, Poland
    Lilia Arhné, University of Copenhagen, Danemark
    Lívia Sarkadi Simon, Szent István University, Hungary
    Maria Margarida Cortez Vieira, University of Algarve, Portugal
    Mustafa Erbas Akdeniz University, Turkey
    Natasa Poklar Urlih, University of Ljubljana, Slovenia
    Péter Sipos, Agri-Corn Ltd., Hungary
    Sophie Miquel-Kergoat, MARS Inc., USA
    Zoltán Csiki, University of Debrecen, Hungary
    Zoltán Győri, University of Debrecen, Hungary

    20th September (Thursday)

    Under construction...

    21th September (Friday)

    Under construction...

    22thSeptember (Saturday)

    Under construction...

    23th September (Sunday)

    Departure or excursion

    History

    Click the picture to download the abstracts from 2016.

    The forerunner of the FSD 2018 Congress was the COST, European Cooperation of Science and Technology Action FA1001 under the leadership of Professor Laura Piazza. The Action was called into being to address the challenges of the food industry including meeting consumer demands in term of new food products that are safe, convenient, affordable and healthy. The understanding of the fundamental structure-function relationships of food components is a key to designing new foods. However, commercial food development mostly focuses on ingredient formulation and production processes while their impact on food structure is less researched and the way food structure influences the nutritional and health properties of food have received only little research. The Action created an interdisciplinary team to apply the basic structure-properties knowledge of multi-phased food and formed a network of experts to bridge the above gap between material scientists, food technologists, nutritionists and other professionals of related fields.
    After the Action was closed, participants and organizers decided to continue and expand the work done in form of a Conference series. The First Food Structure Design Congress was organized in Portugal in 2014. The second congress took place in Antalya Turkey, in 2016 and now we are pleased to welcome you to the 3rd Congress on Food Structure Design.

    Galery

    Accommodations in Debrecen

    You can book your hotel room at special rates when register. (to open map, please click the right arrow)

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