Symposium I-2
Food Structure and Taste-Texture ~From the View Point of Materials Science~
Scope
Since most of foods are multiphase system, their taste and texture strongly depend on volume fraction of constituent phase which is determined by compositions. This corresponds to the importance of phase diagram. In addition, dispersion state of constituent phase, i.e. microstructure (or nanostructure), is also very important to determine their properties in materials science. Microstructure can be controlled by production process and it is used as the way to control properties in materials, so it must be also important in food science. Phase transformation is another crucial factor for taste and texture because the melting points of water and fat are around daily life temperature. From these viewpoints, we want to discuss the relationship among taste-texture, process, microstructure and phase transformation.
Topics
- Application of Quantum Beam, NMR, Raman Microscope and other Spectroscopy techniques to foods science
- rheology of foods
- phase transformation
Symposium Keynote
- Shuji FujiiToyo University, Faculty of Food and Nutritional Sciences
- Structural Rheology in Foods : Structural Origins of Yielding Behavior of Smooth Foods
Invited Speakers
- Romain Letrun, European XFEL: Leveraging the Unique Pulse Structure and High Timing Stability of the European XFEL in Time-resolved Experiments
- Adam Robert Round, ANSTO: The Imaging and Medical Beamline at the Australian Synchrotron: Bio, Medical, Paleontological, Geological and Material Science imaging capabilities.
Organizers
- Representative
Isamu Kaneda - Rakuno Gakuen University
- Correspondence
Masato Ohnuma - Hokkaido University
ohnuma.masato[at]eng.hokudai.ac.jp
- Shingo Matsukawa
- Tokyo University of Marine Sci. & Tech
- Masahiko Harata
- Tohoku University
- Satoshi Koizumi
- Ibaraki University
- Yohei Kawabata
- Rakuno Gakuen University
- Tetsu Kamiya
- Nagase & Co., Ltd.