19th Food Colloids Conference in Thessaloniki
Drift-Food team members participated in the 19th Food Colloids Conference: Using Colloid Science to Find New Sustainable Solutions in Food, held in Thessaloniki from April 14 -18. 2024.
The conference sought to unite global experts from both academia and industry to exchange their latest findings and insights in the fascinating and intricate realm of food colloids. The event highlights the newest developments in colloidal food systems while also delving into the timeless principles of physical chemistry in this area. This year’s conference places a particular emphasis on sustainability with clean, environmentally friendly, plant-based approaches.
Dr. Diana Karina Baigts-Allende, the ERA CHAIR HOLDER of CZU, presented her recent work entitled Functionalization of Pea Protein by Chemical Modification as a Gelling Agent.
Ali Kozlu, PhD student, presented his recent research entitled Effect of Acid Hydrolysis on Pectin Extraction and Films Development from Apple Juice Processing By-Products.
