Colour Codes refer to the following program themes
Innovative hydrocolloid design for delivering optimal nutrition and functional foods
Bioactive polysaccharides for human health
Physical properties of food hydrocolloids for enhanced product development
Behavior of food biopolymers during digestion
Polysaccharide structures and their impact on gut microbiome
Functional hydrocolloids for plant-based dairy and meat alternatives
Innovating with alternative proteins in new product development
Role of hydrocolloids in pharmaceuticals and health/personal care products
Hydrocolloids in emulsions and as emulsifiers
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