Programme

Papers, including review articles, industrial case studies, market reviews and marketing campaigns, and original scientific investigations, are invited on all aspects of food and drink aeration. The following general themes are particularly anticipated, although titles and abstracts outside of these themes are also welcomed:

• Sensory impacts of food aeration
• Bubbles for health
• Process dynamics in aerated food manufacture – bubble creation, evolution   and control
• Conception, development and marketing of novel aerated foods
• Measurement of aerated structure of foods
• The physics and physical chemistry of food foams
• Texture and rheology of aerated foods
• Mathematical modelling
• Interactions of bubbles with other food ingredients
• Thinking outside the bubble – ideas from other disciplines