Invited speakers


A Possible Role in Nutrition for Amyloid Fibrils from Food Proteins

Professor Raffaele Mezzenga, Institute for Food, Nutrition and Health, ETH Zurich, Switzerland

Raffaele Mezzenga received his PhD in Polymer Physics from EPFL Lausanne (2001). He then did a postdoc at University of California, Santa Barbara, before joining in 2003 the Nestlé Research Center in Lausanne. In 2005 he was hired as Associate Professor in the Physics Department of the University of Fribourg, and he then joined ETH Zurich on 2009 as Full Professor. His research focuses on the fundamental understanding of self-assembly processes in polymers, lyotropic liquid crystals, food and biological colloidal systems. Prof. Mezzenga is recipient of several international distinctions such as the Biomacromolecules/Macromolecules Young Investigator Award (2013, American Chemical Society), the John H. Dillon Medal (2011, American Physical Society), the Young Scientist Research Award (2011, American Oil Chemist Society) and the 2004 Swiss Science National Foundation Professorship Award.



Measurement, modelling and validation at the National Physical Laboratory
Dr Jonathan Pearce, National Physical Laboratory, UK

Jonathan Pearce is an applied physicist at the UK’s National Physical Laboratory (NPL), where, in addition to performing contract R&D, he is responsible for realising and disseminating temperature measurement standards to ensure practical traceability of measurements and calibrations to the SI unit of temperature, the kelvin. His main interests are developing fit-for-purpose measurement systems and instrumentation; developing numerical and analytical models of physical systems; assessment of measurement uncertainty; and providing robust solutions for process measurement and control to a range of stakeholders across government, industry and academia. He has published over 100 technical papers on applied physics and represents the UK on several committees devoted to maintaining and improving the measurement infrastructure.


Simplicity in complexity – towards a soft matter physics of caramel
Professor Wilson Poon, University of Edinburgh, UK

Wilson Poon has worked in soft matter physics for 25 years. He uses well-defined experimental model systems, especially well-characerised suspensions, to reveal basic new physics, and then applies the insight to complex industrial problems, including in the food sector. He has invented a technique to enable high-quality imaging on the micron-level while performing rheological measurements. Much of his recent work is focussed on the mixing of powders with liquids, and the flow properties of the resultant (often difficult to handle) high-solid-content dispersions. 


4 decades of Physics in Food Manufacturing
Professor Malcolm Povey, University of Leeds, UK

Malcolm Povey is Professor of Food Physics in the School of Food Science and Nutrition at the University of Leeds. It is over 40 years since he joined the School as Lecturer in Food Science, following a three year spell investigating electron scattering in Potassium-Rubidium alloys in the Physics Department at Leeds. He specialises in characterisation of the complex heterogeneous materials that make up Foods, particularly by means of acoustic and ultrasound means.

Key dates

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


Gold sponsor