Soft matter materials are present in daily life, especially in foods.
As a result, soft matter and foods share many common physical states: gels, emulsions, foams, suspensions and more. We believe that both research fields
could combine their forces to better understand and design functional materials, thereby addressing world-wide problems with out-of-the-world solutions.
The purpose of this conference is then to bring together researchers from academia and industry
in both soft matter and food science. Scientists in physics, physical-chemistry,
and soft matter on one side, and food science on the other side,
will have opportunities to exchange ideas and strengthen cooperation.
The congress will be organized around two invited lectures, thematic sessions,
a poster session and exhibition of scientific instruments.