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Welcome to ISFRS - The International Symposium on Food Rheology and Structure

The International Symposium on Food Rheology and Structure (ISFRS) is hosted by the Institute of Food, Nutrition and Health at ETH Zürich The symposium was initiated in 1997 by Erich J. Windhab and E. Dewald and since then held every three years in 2000, 2003, 2006, 2009, and 2012. The next symposium will take place in June 2015.

The International Symposium on Food Rheology and Structure addresses the needs of food rheology and structure researchers. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality.

An overview of the state of the art and a detailed focus on recent problem areas are given by the opening lecture and several keynote lectures that are presented by well-known scientists. Oral and poster contributions are organized in individual symposium sessions grouped around the introduced research topics in food rheology and structure. All papers presented during ISFRS are published in Conference Proceedings. For ISFRS 2006 special issues of the International Journal of Food Science & Technology and Applied Rheology were published. For ISFRS 2012 special online issues in Food & Function and Soft Matter as wll as in Applied Rheology were published.

Organizing committee

The organizing committee consists of the Main organizers, the Organizing committee as well as the Scientific committee.

Details can be found on Organizing committee.

Conference venue & arrival information

Details about

  • the Conference venue
  • Arriving via Zurich Airport
  • Arriving by train
  • Arriving by car
  • Immigration regulation

are available on Conference venue & arrival information

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Thu Jul 20 16:06:37 CEST 2017
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