SymposiumIn person

7th Food Structure & Functionality Symposium

Name: 7th Food Structure & Functionality Symposium
Start: 2026-10-18
End: 2026-10-21
Location: Palazzo Regionale dei Congressi

Hosted by Elsevier

18 – 21 October 2026
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Palazzo Regionale dei Congressi, Grado, Italy
Agriculture & ForestryFood Science & Technology

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Programme

Published

24 sessions across 4 days

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Call for Papers

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Registration

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Key facts

7th Food Structure & Functionality Symposium is a symposium held 18 – 21 October 2026 in Palazzo Regionale dei Congressi, Grado, Italy, organised by Elsevier.

Dates:: 18 – 21 October 2026
Format:: In person
Venue:: Palazzo Regionale dei Congressi, Grado, Italy
Subjects:: Food Science & Technology
Organiser:: Elsevier
Official website:: elsevier.com/events/conferences/all/food-structure-and-functionality-forum-symposium

Focusing on food materials science as the foundation of next-generation food design, the 7th Food Structure and Functionality Symposium unites scientists and industry leaders to explore how structure, processing, and formulation can be tuned to create desirable functionality and eating quality.

Conference theme

Food materials science as the foundation of next-generation food design

Who should attend

Scientists and industry leaders in food science

Organising Committee

Sonia Calligaris - Conference Chairs, University of Udine, Italy Dérick Rousseau - Conference Chairs, Toronto Metropolitan University, Canada Ulf Andersen - Committee, Arla Foods, Denmark Chris Gregson - Committee, Paragon Pure and Greenstalk, USA Elke Scholten - Committee, Wageningen University & Research, The Netherlands Lilia Ahrné - Committee, Swedish University of Agricultural Science, Sweden