• The 2nd International Conference on
    Natural Food Hydrocolloids

    Green Ingredients toward Health Promoting Foods

Time until Conference

Conference Topics:

The main theme of the conference is natural food hydrocolloids. However, any contribution highlighting the applications of hydrocolloids in food industry, specifically in the following areas is welcome:
-Extraction and Characterization of Hydrocolloids of Natural Origin
-Standardization and Legislation of Natural Hydrocolloids
-Nutritional and Toxicological Considerations of Natural Hydrocolloids
-Texturizing and Gelling Properties of Natural Hydrocolloids
-Flow Properties and Rheological Behavior of Natural Hydrocolloids
-Stabilizing and Emulsifying Properties of Natural Hydrocolloids
-Halal Gums: regulation, standardization, accreditation and monitoring.
-Sensory and Mouth Feel Characteristics of Natural Food Hydrocolloids
-Hydrocolloids for Targeted Delivery and Controlled Release of Nutraceuticals
-Health Promoting Properties of Natural Hydrocolloids


Important dates

  • Abstract submission:
    January 21st to June 5th, 2016
  • Early Registration:
    January 21st to June 30th, 2016
  • Late Registration:
    July 30th to August 15th, 2016

Latest news

News 1

Photo gallery of the 1st International Conference on Natural Food Hydrocolloids (2014) available on the website now.
1st January, 2016

News 2

Abstracts Submission starts on January 21st,2016.
1st January, 2016
Prof. Glyn O. Phillips
Conference Chairman

Hydrocolloids Research Centre Ltd. Editor-in-chief of Food Hydrocolloids Conference

Dr. Rassoul Kadkhodaee,
Conference Vice-Chairman

President of the Research Institute of Food Science and Technology ( RIFST) and Director of Research Center for Food Hydrocolloids

Professor Jianshe Chen
Keynote Speaker

Professor at Zhejiang Gongshang University in Hangzhou, China, and an honorary professor at the University of Leeds, UK.

Professor Raffaele Mezzenga
Keynote Speaker

Full Professor & Group head of the Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Switzerland

SCIENTIFIC SPONSORS

  • وزارت صنعت، معذن و تجارت

Registration Fees

Early

450

Late

500

  • Access to the conference sessions
  • Proceedings
  • Refreshments
  • Lunch and gala dinner
  • City tour

Early

2.500.000 Rls

Late

3.500.000 Rls

Iranian Participants

  • Access to the conference sessions
  • Proceedings
  • Refreshments
  • Lunch and gala dinner
  • City tour

Early

300

Late

350

Student Participants

  • Access to the conference sessions
  • Proceedings
  • Refreshments
  • Lunch and gala dinner
  • City tour

* Student fees applies to those registered for a higher degree. Student registration must be accompanied by a signed letter from the head of department attesting to student status.

Early

1.500.000 Rls

Late

2.000.000 Rls

Iranian Student Participants

  • Access to the conference sessions
  • Proceedings
  • Refreshments
  • City tour
  • Gala Dinner

180

Accompaying person

  • Access to the conference sessions
  • Lunch and gala dinner
  • City tour

Note: the above mentioned fees are requested to be paid on-desk (cash only) for international participants

Iranian participants are kindly required to deposit their due fee to the following bank account:
2172011701008 (Melli Bank: Mashahd, Sajad Boul branch)

SPONSORS