New tricks from food science at international conference

Food scientists from around the globe will be heading to Massey University in Palmerston North from November 12-15 for the 17th International Hydrocolloids Conference. It is the first time the top-level food science conference has been held in New Zealand in its 32-year history.

Hydrocolloids form the building blocks of food and influence food texture, flavour, shelf life, digestion and nutrition. They may be naturally present or added to food products to enhance quality attributes.

 Hosted by the Riddet Institute at Massey University, the Conference will bring together around 200 scientists from more than 20 countries, including leaders from the International Hydrocolloids Society. The magic of milk proteins, gut health advances, and precision fermentation of proteins are among the many innovative subjects scheduled via more than 100 presentations, with multiple talks occurring in three adjacent venues.

 Organising committee chair Distinguished Professor Harjinder Singh says the 17th event will be a milestone conference, with the latest findings and trends in the sustainable production, processing, technical functionality and health benefits of hydrocolloids.

 “In the face of global crises, including pandemics, wars, and climate issues, it is now more important than ever that we find sustainable solutions for the world’s food system,” says Singh.

“The fact that leading scientists from across the globe will be meeting in Palmerston North puts Aotearoa New Zealand firmly on the map as a key player in the future of food science.”

 The four-day event is supported by several industry and research organisations including Fonterra Research & Development Centre, Palmerston North City Council, AgResearch, Massey University, and Yili Group. 

The Riddet Institute is a Centre of Research Excellence (CoRE), hosted by Massey University in Palmerston North, focusing on human nutrition and food research. For more, see https://17ihc.org/