RSC Food Best Poster Award
The RSC Food Group, as part of their key aims are to support early career food chemists and encourage interactions between
academia and industry, is pleased to support the 6th International Food Oral Processing Conference which will be hosted by the Institute of Agrochemistry and Food Technology (IATA-CSIC) The University-Business Foundation of The University of Valencia as a Hybrid event. The conference will be held on 12-14th July 2021.
The conference is aimed at deepening the understanding and interplay of food structure, oral breakdown, in-mouth food
trajectory and human perception Food Oral Processing (FOP) is one of the hottest topics in Food Science. Its development in recent years has been dramatic because it involves multiple and interrelated disciplines as oral activity, sensory perception, nutrition and metabolism, oral physiology, food structure and design through in-vivo, in-vitro, and in-silico approaches.
In addition, the Conference will provide an excellent opportunity for industrial researchers to meet with academics from
different disciplines for knowledge transfer and to establish research collaborations.
CALL FOR POSTERS
All delegates are welcome to submit a poster and should contact the organisers before 15th March 2021.
Notification of intention to exhibit a poster should be made via the conference web page.
The RSC Food Group are sponsoring a poster prize to the value of €200 based on scientific merit and presentation style and are looking for innovative chemistry-based research or solutions into improving our knowledge of oral processing and oro-sensory perception.
At the last FOP conference held at The University of Nottingham in 2018 the RSC Food poster prize winners were: Mr. Jumpei Okawa from Niigata University Graduate School of Medical and Dental Sciences for his poster presentation titled as “Impact of Masticatory Performance and Chewing Stokes on Retro-Nasal Aroma” and Ms. Katherine Hurst from University of Nottingham for her poster titled “Impact of structural properties of solid snack food matrices on salt dissolution and salt delivery during food oral processing .