The EU-DREAM (Design and development of REAlistic food Models with well characterised micro- and macro-structure and composition) Project's International Conference "From Model Foods to Food Models" was held in June 24-26 in Nantes, France. The conference focused on food process-structure relationships, food structure-function relationships and food modelling topics where also results developed under DREAM Consortium were presented.
Dr Nesli Sozer gave an oral presentation titled "The effect of fibre particle size reduction on the microstructural, mechanical and functional properties of cellular solid food foam" which was part of the results from the DREAM project work package 5 (Open solid foams model). Dr Kati Katina also had an oral presentation titled as "Impact of particle size on bioprocess-induced changes on technological and nutritional properties of wheat bran". The last day of the conference involved two round table discussions where the first one focused on how to promote the use of the models whereas the second one focused on the multi-criteria modelling approaches for sustainability.
More information about the conference including some of the presentations, round table video and interviews can be downloaded from the EU DREAM official web-site (http://dream.aaeuropae.org/tabid/669/Default.aspx)."
For more information:
Download Dr Sozer's and Dr Katina's presentations below