Food Oral Processing Ͳ

23
22
21
20
19
18
17
Registration
Welcome Party
Dinner
Freetime
Oral presentations
Oralpresentations
Dinner/BBQ
Departure
forBeaune
Congress
Dinner
Departure
forMeursault
Freetime
Oralpresentations
Pause&
Postersession
Pause&
Postersession
16
Workshopand
labvisit
or
Free afternoon
Freeafternoon
Oralpresentations
Lunch
Oralpresentations
Pause&
Postersession
Oralpresentations
Wednesday4thJuly
Oralpresentations
Departure
p
forDijon
Lunch
Oralpresentations
Break
Oralpresentations
Tuesday3rdJuly
15
14
Registration
12
Lunch
Break
Oralpresentations
11
13
Oralpresentations
10
Monday2ndJuly
OpeningSession
9
Sunday1stJuly2012
PreͲschedule
Theconferencewillbeheld
in Beaune (Burgundy,Côte
d'Or),France.Theregioniswell
),
g
knownforitswinesandforthe
marvelouscitiesofBeaune and
Dijon.Beaune isfamousforits
hi
historicalhospital"Hospicesde
i l h i l "H i
d
Beaune"wheretheequally
famousBurgundywineauction
takes place annually.
takesplaceannually.
ThetownisclosetoDijon,the
capitalofBurgundy.Dijonhosts
withinitsuniversitycampus
numerousresearchgroups
coveringmanyaspectsoffood
technology,foodconsumption,
and sensory perception of food
andsensoryperceptionoffood.
Lunch&
departure
Oralpresentations
CongressClosure
Break
Oralpresentations
Thursday5thJuly
Conferencevenueandaccommodation
36
60€
91
10€
60
0€
PhDstudent
Industry/forͲprofit
Workshop/tourofCSGAlab **
960€
410€
720 €
720€
After30/04/2012
INRA
CSGA
17RueSully
21065DijonCedex
France
Tel.:+33(0)380693670
Fax:+33(0) 80693227
ConferenceOrganiser
Tobeincludedonthemail
To
be included on the mailinglistofthisconference,
ing list of this conference
pleaseemailthecon
nferenceorganiser:
FOP2012@d
dijon.inra.fr
F
Formoreinformationa
i f
ti abouttheconference,
b t th
f
please visit:
https://colloqu
ue.inra.fr/fop
Notificationofabstractacceptance
15/04/2012
Deadline of abstract submission
Deadlineofabstractsubmission
15/03/2012
Opening forabstractsubmission
01/12/2011
0
/ / 0
Importantdates
*fees include fullaccess totheconfeerence,sixlunches&dinners,coffee
b k
breaks,conference
f
di ner andfreewifiaccess
dinn
df
ifi
**Limitedpla
aceavailable
67
70 €
70€
NonͲprofit/universities
Un
ntil30/04/2012
Registration fees (incl. VAT(19.6%))
Registrationfees(incl.
VAT(19.6 %))*
1Ͳ5July2012
Beaune,France
https://colloque.inra.fr/fop
Food
Oral
Processing
Ͳ Physics,Physiology,andPsychologyofEating
Physics, Physiology, and Psychology of Eating
2ndInternationalConferenceon
Asinthefirstedition,oneof
A
i th fi t diti
f
theobjectivesofFOP2012is
tobringtogetherscientists
and industrials from different
andindustrialsfromdifferent
disciplinessuchasdentistry,
foodscienceandtechnology,
biochemistry,biomechanics,
sensoryscience,oral
physiology,modelling …
ThefirsteditionofFOPheldinLeeds
The
first edition of FOP held in Leeds
inJuly2010wasagreatsuccesswith
morethan190delegates.Basedon
thissuccess,thescientificcommittee
hasdecidedtoorganizeasecond
eventonthisimportantscientific
topic.
ThemeetingisjointlyorganisedbytheInstitutNationaldelaRecherche
AgronomiqueandtheRoyalSocietyofChemistryandwillbeheldfrom
1Ͳ 5July2012inBeaune(Burgundy,Coted'Or),France.
Background and purpose
Backgroundandpurpose
ƒ Criticalfactorsintheoralcontrolneeededforchewingandswallowing
ƒ Humansalivaryadaptationstodietarytransitions:starchandamylase
genecopynumbervariation
ƒ Fromeatingtoliking:Saliva,themisssinglink
ƒ Foodoralprocessingandsatiation
ƒ Microstructure,textureandoralproccessing:newwaystoreducesugar
andsalt
ƒ Oralprocessing,textureandmouthfeeel:fromrheology totribology
andbeyond
ƒ Understandingcreaminessthroughfo
oodoralprocessing
ƒ Howimportantareteethforthefracttureoffood?
ƒ Theflavormodality
ƒ Textureperceptionofsolidfoods:ad
f ldf d
d
dynamicprocess
ƒ MathematicalmodelingofinͲmouthflavorrelease:towardtoolsto
designpalatableandhealthyfoods
Plenarylectures
ƒ Oraldisorders(masticationandsaliva
Oral disorders (mastication and salivaation):consequences
ation): consequences
onFoodOralProcessing
ƒ EvolutionaryanddevelopmentalaspeectsofFoodOral
Processing
g
ƒ SalivaandFood
ƒ FoodOralProcessingandsatiety
ƒ Brainresponsesrelatedtofoodande
Brain responses related to food and eatingstudies
eating
e
studies
ƒ Foodstructureandsensorypropertiees(texture,flavour and
aroma)
ƒ Foodstructureandfooddesign
Food structure and food design
ƒ Kineticsandimplicationoffoodbreakkdown
ƒ OralperiͲreceptoreventsoffoodsenssing
ƒ Modelling andsimulationoforalproc
and simulation of oral proccessing
cessing
Themesandtopics
ƒ Prof.Jeri Logemann
g
((Communication
SciencesandDisorders,Northwestern
University,USA)
Invitedspeakers
ƒ DrGillesFeron
(Chairman;INRAͲCSGA,Dijon,France)
ƒ DrHélèneLabouré
(AgroSupͲCSGA,Dijon,France)
Dr Eric Neyraud
ƒ DrEricNeyraud
(INRAͲCSGA,Dijon,France)
ƒ DrChristianSalles
(INRAͲCSGA,Dijon,France)
ƒ DrCaroleTournier
Dr Carole Tournier
(INRAͲCSGA,Dijon,France)
LLocalorganising
l
i i
committee
TheScientificCommitteeispleasedto
The
Scientific Committee is pleased to
announcetheavailabilityofuptothree
0travelgrantstoparticipantswhowillbe
presentingabstractsfororal
communications
communications.
Theywishtopromotetheparticipation
ofyoungscientistsfromemerging
countriesandnewmembersoftheUE.
3grantsavailable!
ƒ DrIsabelleSouchon(INRAͲGMPA,
Paris,France)
ƒ DrJianshe Chen
(University ofLeeds,UK)
ƒ DrGillesFeron
ƒ DrGeorgePerry(Departmentof
(INRA CSGA Dijon France)
(INRAͲCSGA,Dijon,France)
Anthropology,PennsylvaniaState
ƒ ProfAllenFoegeding
University,USA)
(North CarolinaStateUniversity,USA)
ƒ DrEricNeyraud (INRAͲCSGA,Dijon,
ƒ DrDavidKilcast
France)
France)
(Consultant,Food&Beverage Sensory
Quality,UK)
ƒ Prof.Kees deGraaf(DivisionofHuman
ƒ DrMartinLeser
Nutrition,WageningenUniversity,
(NestléScience&Nutrition,
Netherlands)
Netherlands)
Marysville,USA)
ƒ ProfPeterLucas ƒ Prof.JasonStokes(University of
Queensland,Australia)
(KuwaitUniversity,Kuwait)
Dr Mark Malone
ƒ DrMarkMalone
ƒ DrChrystel
Dr Chrystel Loret (NestléResearch
(Nestlé Research
(Fonterra Ingredients,NewZealand)
Center,Lausanne,Switzerland)
ƒ DrMartineMorzel
ƒ Prof.JulianVincent(University ofBath,
(INRAͲCSGA,Dijon,France)
UnitedͲKingdom)
g
)
ƒ DrChrisVinyard
Dr Chris Vinyard
(Northeastern OhioUniversities,USA)
ƒ Prof.DanaSmall(JBPierceLaboratory,
ƒ DrTonvanVlietUniversity ofYale,USA)
(TIFoodandNutrition,The
ƒ Prof.LisaDuiser
Prof Lisa Duiser (Department ofFood
of Food
Netherlands)
Science, University ofGuelph,Canada)
ƒ DrAnnͲMarie Williamson
ƒ DrFredvandeVelde(NIZOFood
(Colworth Unilever,UK)
Research BV,Netherlands)
International
scientificcommittee