Programme

Tuesday 10 January

09:30

(Invited) Simplicity in complexity – towards a soft matter physics of caramel 
Wilson Poon, University of Edinburgh

10:15

(Invited) Measurement, modelling and validation at the National Physical Laboratory
Jonathan Pearce, National Physical LaboratoryUK

11:00

Refreshments

 

Session: Ingredients

11:30

physicists approach to a coffee Brewing control chart
John Melrose, Jacobs Douwe EgbertsUK

11:48

Mechanisms of bubble structure formation in bread and cakes
Martin Whitworth, Campden BRIUK

12:06

Single and multiple dip coating using liquids with a yield-stress
Marco Ramaioli, University of SurreyUK

12:24

Dispersing and dissolving food powders in a liquid: understanding the interplay of interfacial properties and liquid flow
Marco Ramaioli, University of SurreyUK

12:42

Drying of waterborne colloidal particles: relevance to food
Joseph Keddie, University of SurreyUK

13:00

Lunch

 

Session: Facilities

14:00

Processing of particles and powders in food manufacturing – challenges in packaging and filling line
David Smith, DJS Process Consulting Ltd, UK

14:18

Disrupting food manufacturing with robotic chefs
Jake Norman, OAL, UK

14:36

The National Centre of Excellence for Food Engineering: food engineering facilities for scientists and engineers
Martin Howarth, Sheffield Hallam University, UK

14:54

Unravelling the Complex Structure of Food using Neutron Scattering
Luke Clifton, STFC Rutherford Appleton Laboratory, UK

15:12

Panel discussion regarding next steps

15:45

Refreshments and close

   

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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