The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer's physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community.
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Acknowledgements We thank the members of the Scientific Committee for their enthusiasm and their help in finalizing the program. Our special thanks are for Eva Oudshoorn for her excellent help and support in all practical aspects in the organization. We are very grateful to our sponsors (Danone Research, Friesland Campina, Unilever, VLAG graduate school of Wageningen University) for their financial support, which significantly facilitated the organization of the event.
- Food structure