Conference & Events
Event Details
International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating
Food oral consumption is the ultimate stage of the food supply chain and the beginning of the disintegration and digestion process. It is by far the most important point where the sensory pleasure of a food can be perceived and appreciated. This conference will be the first international meeting of researchers working from disciplines such as food science, food technology, oral physiology, oral biology, sensory science, psychology, dentistry, and other related disciplines to present the latest research findings, discuss the future direction, and network. The conference will focus on the mechanisms of food oral break down, the measurements and characterisation of food sensory qualities, and the sensation and cognition of eating.
Date: 05 July 2010 - 07 July 2010
Event Subject(s):
Biosciences
Food & Nutrition
Venue
University of Leeds
School of Food Science and Nutrition
Weetwood Hall Conference Centre and Hotel
Otley Road
Leeds
LS16 5PS
United Kingdom
Find this location using Google Map
Useful link:
http://www.food.leeds.ac.uk/fop/venue.html
RSC Organiser Information
Food Group
Jointly organised with: The meeting is jointly organised by the Royal Society of Chemistry Food Group and the School of Food Science and Nutrition University of Leeds
Contact for Event Information
Name : Conference Organiser
Address:
Food Oral Processing
School of Food Science and Nutrition
University of Leeds
Leeds
LS2 9JT
United Kingdom
Email:
fop@leeds.ac.uk
Contact Useful link:
http://www.food.leeds.ac.uk/fop/contacts.html
Additional Information
Speaker Information:
Prof. Allen Foegeding (Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, USA)
Dr Christoph Hartmann (Nestle Research Centre, Lausanne, Switzerland)
Prof. Jules Kieser (Faculty of Dentistry, University of Otago, New Zealand)
Prof. Peter Lillford (University of York, UK)
Prof. Peter Lucas (Department of Anthropology, George Washington University, USA)
Prof. Charles Spence (Crossmodel Research Lab, Department of Experimental Psychology, Oxford University, UK)
Dr. George van Aken (NIZO Food Research, The Netherlands)
Dr. Ton van Vliet (TI Food and Nutrition, The Netherlands)
Prof. Gordon Williams (Department of Mechanical Engineering, Imperial College London, UK)
Dr. Ann-Marie Williamson (Colworth Unilever, UK)
Useful link:
http://www.food.leeds.ac.uk/fop/programme.html
Access: Public Event
Ticket/Registration Information:
On-line registration will be active from Monday, 1 February 2010.
The registration fee for the conference provides the programme and abstract book, tea and coffee during scheduled breaks, buffet lunches, the drinks reception on Sunday evening, and the conference dinner.
The following registraton categories will be available:
Early bird (before 30 April 2010)
Non-profit/Universities: £450
RSC members: £375
Students: £275
Industrial/for-profit: £750
Standard (from 30 April 2010)
Non-profit/Universities: £500
RSC members: £425
Students: £325
Industrial/for-profit: £800
Accommodation:
Weetwood Hall Conference Centre and Hotel
Weetwood Hall offers six different styles of quality accommodation. All of its 106 bedrooms have en-suite bathrooms and various amenities. A limited number of rooms have been reserved for this conference at a special rate.
Weetwood Hall Conference Centre and Hotel
Otley Road
Leeds LS16 5PS
UK
Tel: +44 (0)113 230 6000
Fax: +44 (0)113 2306095
Email: sales@weetwood.co.uk
Other information:
A wide range of hotels and B&Bs are also available in Weetwood and nearby Headingley.
