Protein-based designs for healthier foods of the future -- Design of foods using naturally structured materials -- Designed food structures based on hydrocolloids -- Formulation engineering of fodd emulsions -- Design structures for controlled manipulation of flavour and texture -- Salt reduction in food -- Food structures designed for orall response/flavour release -- The colloidal state and its realationship to lipid digestion -- Hydrocolloid formulations engineered for properites in the GI tract -- Design of food structures for consumer acceptability -- Formulation design to change food habits

1. Food -- Sensory evaluation
2. Food -- Composition