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Science and Technology of Food Emulsions

21-22 June 2012
London, UK

At conference on the "Science and Technology of Food Emulsions", invited speakers from industry and academia will speak on the physical, chemical, sensory and digestive properties of food emulsions, and novel processing and characterisation methods. The keynote speakers are Julian McClements from the University of Massachusetts, Erich Windhab from the Swiss Institute of Technology (ETH) Zurich and George van Aken from NIZO, Netherlands.

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The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 24/08/2016
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