The 2017 Food Structures, Digestion and Health International Conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients.  The focus has shifted development of nutritional guidelines away from the more traditional approach of simply examining the nutrient composition of foods.

This important conference presents a unique opportunity to bring together food industry professionals, and world leading scientists – from diverse disciplines including food science, nutrition, digestive behaviour, genetics, medical science and engineering with a common interest in food design that delivers better nutrition and functionality and improves consumer wellbeing.

Researchers and industry professionals from around the globe will have an excellent opportunity to network across disciplines, form research collaborations and partnerships, and develop joint research initiatives capable of delivering diet reformulation strategies which promote consumer health and wellbeing. This will be achieved via a selection of keynote presentations, invited speakers and those whose research abstracts have been accepted for presentation to the conference.