ISFE WEBINARS

Molecular self-assembly in the development of a new generation of edible fats by Dr. Jorge F. Toro-Vazquez from Universidad Autónoma de San Luis Potosí, Mexico.

Innovative Technologies to Process Foods by Dr. Gustavo V. Barbosa Cánovas from the Washington State University, United States of America.

Introduction to the Rheology of foods with an emphasis on linear and non-linear viscoelasticity and their application by Dr. Jozef Kokini from Purdue University, United States of America

Non-thermal Technologies there is still some room for novelties By Prof. Eng. Giovanna Ferrari from the University of Salerno, Italy