Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Miguel Cerqueira holds a PhD degree in Biological Engineering from the University of Minho (UMinho). His PhD thesis was awarded for the best PhD Thesis by the School of Engineering of UMinho which was focused on edible coating and films for dairy products. In 2011, he started as a Postdoctoral Researcher aiming the development and characterization of bio-based nanostructures for food applications where he gained expertise on biodegradable films and coatings for food packaging, encapsulation of functional compounds using emergent encapsulation technologies, and on the development and characterisation of emulgels and oleogels for functional foods. Since 2011 he has been working as invited professor in the UMinho. In 2016, he joined the International Iberian Nanotechnology Laboratory to work in the Food Processing and Nutrition group. Lorenzo Pastrana has a PhD in Pharmacy and is full Professor of Food Science at the University of Vigo, Spain. He has 25 years’ experience in research and teaching in the areas of Food Processing, Biotechnology and Bionanotechnology. He is currently the head of the Department of Life Sciences at INL. He is author of more than 120 scientific papers and PI of more than 30 National and European research projects. He is the author of seven patents (four of which are licensed), related to the development of new food products and process as well.

Section 1: Introduction
1. Nutrition, health and wellbeing in the world
2. The influence of new ingredients sources in the food structure and nutrition
3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective

Section 2: Strategies to modify structure/functionality/quality of foods
4. Novel technologies on the development of food structures
5. Encapsulation and colloidal systems as a way to delivery functionality in foods
6. How food structure influences quality and safety of food products
7. Structure engineering/design in gastronomy

Section 3: Development of healthy products
8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
9. New strategies for the reduction of salt and sugar in food products
10. New strategies for the reduction of fats in food products

Section 4: Health in vitro and in vivo studies
11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
13. Modelling the effects of food structure on the health and nutritional attributes of food products

Section 5: Consumer's perception and acceptability
14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
15. Designing and development of food structure with high acceptance based on the consumer perception