The International Symposium on Food Rheology and Structure - ISFRS 2009

Zurich/Switzerland, June 15 - 18, 2009

ISFRS: Download or Purchase Proceedings, Access Journal Manuscripts, Picture Gallery

The proceedings of the 2000, 2003, 2006, and 2009 symposia are available as books and as free pdf downloads. A selection of 2006 contributions can also be found in Applied Rheology: Volume 16 (2006), Issue 5, Pages 242-286.

Purchasing the Proceedings: The 2009 proceedings book is 120 CHF including Handling & Shipping. The 2000, 2003, and 2006 proceedings books are 70 CHF including Handling & Shipping. For ordering the book please contact via email.

Download Proceedings Contributions: Free pdfs of all 2000, 2003, 2006, and 2009 contributions and the 1997 technical program can be found via the Proceedings link.

Picture Gallery (update 30.9.2009): The picture gallery includes now a selection of pictures taken during ISFRS 2009. Have fun !

ISFRS 2009: Keynote Speaker

Bernard Binks (University of Hull, UK): From foams to dry water: phase inversion of nanoparticle-stabilised materials
Matthias Fuchs (University Konstanz, Germany): Rheology of colloidal dispersions close to glass or gel transitions
Mike Gidley (University of Queensland, Australia): Structure and rheology in plant-based foods: cellwalls, cells, and tissues
Anne-Marie Hermansson (SIK, Sweden): Structured biomaterials – structure dynamics and properties
Saad Khan (North Carolina State University, USA): Functional biomaterials: From hydrogels to nanofibers
Martin Leser (Nestle Research Center, Switzerland): Structuring foods for delivery of nutrition, health & wellness
Alejandro Marangoni (University Guelph, Canada): Novel strategies for nanostructing liquid oils into functional fats
Ian Norton (University of Birmingham, UK): Microstructure engineering and healthy everyday foods
David Weitz (Harvard University, USA): Structuring of multiple emulsions with microfluidics for encapsulation and controlled release
Erich Windhab (ETH Zurich, Switzerland): Tailored food structure processing for personalized nutrition

ISFRS 2009: Symposium Topics

Rheology and Structure Analysis: Rheological Methods · Rheological Modelling and Numerical Methods · Microfluidics · Spectroscopic Methods · Texture Analysis · Tribology
Food Materials and Characteristics: Biopolymer Solutions and Gels · Macromolecular Assemblies · Colloidal Systems · Dispersions · Emulsions and Foams · Semi-Solid Foods
Food Processing: Influence of Processing on Structure and Rheology · Multiscale Structuring · Structuring Processes and Apparatus · Encapsulation