Programme

Monday 9 January

10:30

Welcome and introduction
Roger Eccleston (Sheffield Hallam University), Paul Hardaker (Institute of Physics) and Ian Noble (Mondelez)

11:00

(Invited) A possible role in nutrition for amyloid fibrils from food proteins
Raffaele Mezzenga, ETH ZurichSwitzerland

11:45

(Invited) 4 decades of physics in food manufacturing
Malcolm Povey, University of Leeds, UK

12:30

Lunch

 

Session: Sensing, Imaging and Monitoring

13:30

Deep Raman Spectroscopy (DRS): A novel platform to non-invasively measure temperature deep within samples with chemical specificity
Benjamin Gardner, University of ExeterUK

13:48

Guided mode resonance imaging – monitoring early stage biofilm formation
Yue Wang, University of YorkUK

14:06

Self-optimising clean-in-place to minimise costs and maximise productivity
Ian Sterritt, Martec of Whitwell LtdUK

14:24

Continuous fluid processing systems using reverse flow cyclones with closed-loop control
Andrew Strong, Cambridge Consultants LtdUK

14:42

The role of the EPSRC Centre for Innovative Manufacturing in Food in delivering next generation technologies to meet the future needs of the Food Industry
Tim Foster, EPSRC Centre for Innovative Manufacturing in Food, UK

15:00

Refreshments

 

Session: Simulation

15:30

Tribology and oral processing: Mechanical degradation and friction of semi-solid foods in a simulated tongue-palate contact
Philippa Cann, Imperial College LondonUK

15:48

The flow and evolution of ice-sucrose crystal mushes
Robert Farr, Unilever R&D ColworthUK

16:06

An insight into fibre formation mechanisms through computer simulation
Alireza Dastan, Sheffield Hallam UniversityUK

16:24

Statistical thermodynamics of food from first principles: application to biomolecular stability, gelation and flavouring
Seishi Shimizu, University of YorkUK

16:42

Modelling the emergent flow behaviour of emulsions
Kallum Burgin, Sheffield Hallam UniversityUK

17:00

Posters

19:00

Dinner
Speakers: Professor Roy Sambles (IOP President) and John Foster, The Victorian Baker (Foster’s bakery)

   
   
   

Key dates

  • Abstract submission deadline: EXTENDED
    24 November 2016
  • Early registration deadline:
    2 December 2016
  • Registration deadline:
    3 January 2017

Documents

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