Wednesday, April 17, 2019
| Time | Event | |
| 13:30 - 13:45 | Introduction | |
| 13:45 - 14:45 | Lectures (Lectures Hall) - Niklas Lorén (Chalmers University of Technology, Göteborg, Sweden) | |
| 15:00 - 16:00 | Lectures (Lectures Hall) - Johan Mattsson (University of Leeds UK) | |
| 16:00 - 16:30 | Coffee break | |
| 16:30 - 17:30 | Lectures (Lectures Hall) - Peter Fischer (ETH Zurich Switzerland) | |
| 17:45 - 18:45 | Lectures - Claire Berton-Carabin (Wageningen University and Research, The Netherlands) |
Thursday, April 18, 2019
| Time | Event | |
| 09:00 - 09:30 | Key Notes - Fernando Leal Calderon | |
| 09:30 - 09:50 | Pickering emulsions stabilized by colloidal lipid particles: Potential for high chemical stability? - Anja Schröder |
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| 09:50 - 10:10 | Synergistic stabilisation of emulsions by blends of dairy and plant proteins: Contribution of the interfacial composition - Emma B. A. Hinderink |
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| 10:10 - 10:30 | Nonlinear surface rheology and interfacial microstructure imaging of WPI particles and their constituents - Jack Yang |
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| 10:30 - 11:00 | Coffee break | |
| 11:00 - 11:30 | Key Notes - Lazhar Benyahia | |
| 11:30 - 11:50 | Acid-induced gel properties of an alginate-in-whey protein emulsion - Ashkan Madadlou |
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| 11:50 - 12:20 | Interfacial behaviour of plant proteins - Amélie Banc |
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| 12:20 - 14:00 | Lunch | |
| 14:00 - 14:30 | Key Notes - Marcus Stieger | |
| 14:30 - 14:50 | Viscosity of artificial chewed boluses of cereal foods - Florence Gibouin |
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| 14:50 - 15:20 | Key Notes - Alejandro Marangoni | |
| 15:20 - 15:40 | Microtechnology used as a tool in the development of novel food products - Karin Schroen | |
| 15:40 - 16:10 | Coffee break | |
| 16:10 - 16:40 | Key Notes - Paul Clegg | |
| 16:40 - 17:00 | New approach for the characterisation of dairy protein foams stability - Valérie Lechevalier |
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| 17:00 - 17:30 | Key Notes - Michael Rappolt | |
| 17:30 - 18:00 | Key Notes - Christophe Schmitt | |
| 18:00 - 18:20 | Influence of kinetic and shear rate on whey protein aggregates structure: a small-angle x-ray scattering study - Alice Vilote |
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| 18:20 - 18:50 | Understanding of structural heterogeneities in the starch hydrogels - Trey Koev |
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| 19:30 - 23:00 | Gala Dinner |
Friday, April 19, 2019
| Time | Event | |
| 09:00 - 09:30 | Key Notes - Virginie Hugouvieux | |
| 09:30 - 09:50 | Model of the swelling of protein gels in simulated gastric juice - Ruud van der Sman |
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| 09:50 - 10:20 | Key Notes - Anna Stradner | |
| 10:20 - 10:40 | Dry heating of beta lactoglobulin generates microparticles: role of pH and lactose - Marie Hélène Famelart |
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| 10:40 - 11:10 | Coffee break | |
| 11:10 - 11:40 | Key Notes - Sylvie Turgeon | |
| 11:40 - 12:00 | Heat-induced gelation of mixtures of casein micelles with whey protein aggregates - Anna Kharlamova |
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| 12:00 - 12:20 | Gelation kinetics of sodium caseinate induced by continuous acidification - Thomas Gibaud |
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| 12:20 - 14:00 | Lunch | |
| 14:00 - 14:30 | Key Notes - Marie Hélène Morel | |
| 14:30 - 15:00 | Key Notes - Adeline Boire | |
| 15:00 - 15:20 | Stable oil-in-water emulsions using an hydrophobically modified xanthan - Frederic Renou |
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| 15:20 - 15:40 | Gellation of mixture of iota and kappa carrageenan (Lectures Hall) - Viet TNT Bui |
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| 15:40 - 15:50 | Closure speech |
Saturday, April 20, 2019
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Sunday, April 21, 2019
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Monday, April 22, 2019
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Tuesday, April 23, 2019
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Wednesday, April 24, 2019
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Thursday, April 25, 2019
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Friday, April 26, 2019
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Saturday, April 27, 2019
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Sunday, April 28, 2019
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Monday, April 29, 2019
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Tuesday, April 30, 2019
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Wednesday, May 1, 2019
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Thursday, May 2, 2019
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Friday, May 3, 2019
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Saturday, May 4, 2019
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Sunday, May 5, 2019
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Monday, May 6, 2019
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Tuesday, May 7, 2019
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Wednesday, May 8, 2019
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Thursday, May 9, 2019
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Friday, May 10, 2019
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Saturday, May 11, 2019
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Sunday, May 12, 2019
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Monday, May 13, 2019
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Tuesday, May 14, 2019
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Wednesday, May 15, 2019
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Thursday, May 16, 2019
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Friday, May 17, 2019
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Saturday, May 18, 2019
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Sunday, May 19, 2019
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