European food research institute NIZO is to host a conference that aims to present the most recent developments in dairy technology and will focus on the relationship between food texture and taste and new and advanced process technologies.
The scientific programme will include lectures in plenary and parallel sessions during which time scientists will provide broad coverage of important breakthroughs and new developments.
Parallel sessions will address a variety of themes to include: texture formation and control; relationship between taste perception and texture; structure and rheology; preservation.
'Dynamics of Texture, Process & Perception', to take place from 11-13 June 2003 in Papendal, The Netherlands, is the third in a series of meetings on key topics in dairy and food science.
Papers are invited for oral and poster presentation at the conference. The abstract submission deadline is 11 October 2002.