Advances in Molecular Structuring of Food Materials

Advances in Molecular Structuring of Food Materials is a five days SPSAS which aims to contribute to the development of molecular structuring of food materials within the large scope of Brazilian food science and technology area. Food engineering, technology and science are increasingly interested in the food/consumer relationship – not only regarding the benefits that foods must or should provide, but also considering the “delight” and “satisfaction” associated with eating. These are consequence of a combination of chemical, biochemical, microbiological and structural factors inherent to food, either raw or processed. The advanced school brings together several high-level international researchers as lecturers, from different countries around the world and Brazil.
  • Institution

    Faculdade de Zootecnia e Engenharia de Alimentos / Universidade de São Paulo

  • Field of Knowledge

    Food science and technology

  • Academic Director

    Paulo José do Amaral Sobral

  • Grant Number


  • Date

    2013-04-01 to 2013-04-05

  • Registration Deadline


  • Site

  • City


  • Keywords

    Food, Microscopy, Functional properties, Materials, Physical properties, Texture