EFFoST meeting: Process-Structure-Functions Relationships

Tuesday, 15 November 2011 13:49

The European Federation of Food Science & Technology (EFFoST) had its annual meeting in the Berlin University of Technology (TU) 9th – 11th November 2011. The theme of this year’s conference was Process-Structure-Functions Relationships. Almost 300 people attended this 3 day meeting and about 50 presentations and 250 posters were presented during the conference.

Two scientists from VTT were invited as guest speakers: senior scientist, Dr. Kati Katina with the topic “Nutrient accessibility” and senior principal scientist, Dr. Maria Saarela with the topic “Fermentation”.

The theme of the conference was wide and very different fields of food research were represented. Research scientist, Dr. Nesli Sozer from VTT gave a presentation “Understanding the role of food components on structural behaviour of cereal based food products – a nanotechnology approach”. The presentation was based on her postdoctoral studies at the University of Illinois-Urbana Champaign, USA. During the poster session, research scientist M.Sc. Katri Hartikainen from VTT presented her research done within EU DREAM project with the title “Influence of bioprocessed bran on rheological properties of wheat dough and on bread quality”.

The meeting was organized by EFFoST in association with IUFoST (International Union of Food Science and Technology). The conference was administered by Elsevier, world-leading publisher of scientific, technical and medical information products and services. EFFoST is a non-profit association that federates food science and technology organisations in Europe.

Download presentations and poster:

Katina 2011 Nutrient accessibility

Sozer 2011 Underestanding the role of food components on structural behaviour of cereal based food products

Hartikainen et al 2011 Influence of bioprocessed bran on rheological properties of wheat dough and on bread quality

For more information:

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