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The next International Symposium on Food Rheology and Structure (ISFRS) will be hosted by the Laboratory of Physics and Physical Chemistry of Food, Department of Agrotechnology and Food of Wageningen University, in collaboration with the Institute of Food, Nutrition and Health at ETH Zurich.

The International Symposium on Food Rheology and Structure addresses the needs of researchers active in food rheology and structure. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality. An overview of the state of the art and a detailed focus on recent problem areas are given by several keynote lectures that are presented by well-known scientists. Oral and poster contributions are organized in individual symposium sessions grouped around relevant research topics in food rheology and structure.