The FOP conference aims at stimulating scientific discussion and interdisciplinary research on Food Oral Processing, by covering aspects such as oral physiology and biology, food science and technology, sensory science, dentistry, biophysics and biochemistry, human nutrition. The conference brought together scientists from those disciplines, to present and discuss their latest findings on the physical, physiological, and psychological aspects of eating.

This meeting was the fourth in a series of conferences aimed at the principles and mechanisms underpinning eating and sensory appreciation in order to seek fundamental understanding of food - body interactions and developing tasty, healthy foods. The first editions of the conference were held in Leeds, United Kingdom, in 2010; Beaune, France, in 2012, and  Wageningen University,  The Netherlands in 2014. They were well attended by more than 200 participants from both industry and academia.

All scientific sessions was hold in the same auditorium (no parallel sessions). Keynote speakers introduced the topics and provided state-of-the-art overviews before other contributions gave deeper insight into particular topics. There was an extended poster forum to present results and achievements.

Our location also offered great opportunities to visit well-known tourist destinations such as Bern, Lucern or the Montreux jazz festival (July 1-16) or to spend a weekend in the Swiss Alps.
 

Group photo

@copyright - Alain Herzog