The Abstract submission tool is closed. The deadline was March 25, 2011.

The focus of the conference will be on the following themes:

• Strategies to reduce sugar, fat and salt
• Oral processing, mouth feel and perception
• Flavour-texture interactions
• Flavour formation, release and perception
• Structure formation, stability and processing
• Innovative dairy ingredients
• Fortification (e.g. with minerals, proteins, vitamins)

Please contact the secretariat if you have any queries.

For revisions or queries regarding abstracts already submitted
If you do not receive acknowledgement for your abstract submission or you wish to make any essential revisions to an abstract already submitted, please DO NOT RESUBMIT your abstract, as this may lead to duplication. Please email a.mccormac@elsevier.com with details of any revisions or queries. Please quote your reference number if you have one.