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Physics plays a critical role in designing great tasting, healthy and nutritious food & beverages. The conference brings together academics and industrialists to share latest progress and opportunities for physics and physicists to address multidisciplinary issues ranging from sustainability, food manufacturing and designing multiphase microstructures.

This conference will be held exclusively online on 2-3 February 2021.

Call for submissions

We request contributions relating to Food Physics in the following areas:  

• Soft-matter physics
• Food colloids and molecular assemblies
• Physical measurement and imaging techniques
• Physical fields in food processing
• Modelling of food structure and processing
• Physical phenomena in digestion
• Physical effects relevant to agriculture (including physics of soils).