08:30 | VR Univ.Prof. Mag. Dr. Christian OBINGER (Head of the selection committee)
Welcome and Introduction
08:35 - 09:05 | Dr. Tem Thi DANG
Process-structure-function Relationships in Food Matrices: Understanding, Measurement
and Multimodal Prediction
09:05 - 09:35 | Dr. Philipp FUHRMANN
Length Scale Matters: Designing Food Structure to Control Food Properties and Sensory Perception
09:35 - 10:05 | Dr. Milad HADIDI
Food Structure: From Nano- to Macro-Scale
10:05 - 10:35 | Dr. Woojeong KIM
Protein-based Food Colloids: From Interface to Structure Formation
Presentations will be in English (20 minutes presentation, 10 minutes discussion).
Chair: Univ.Prof. DI Dr. Konrad DOMIG
Deputy Head of the Department of Biotechnology and Food Sciences (BOKU University)
