Innovations in foods, healthcare and associated disciplines are being increasingly driven by novel microstructures which expand the scope of existing applications and offer novel applications. Such novel microstructures are underpinned by both new formulations and/or innovative processing methods. The novel formulations often tend to rely upon biologically sustainable materials, i.e. polysaccharides, proteins and plant-based lipids etc. Moreover, these materials form secondary non-covalent interactions, such as electrostatic, hydrophobic and H-bonds. Such supramolecular interactions enable the resultant microstructure to be tuneable by external parameters such as ionic strength, pH, polarity and temperature, which are relevant for many applications, especially in healthcare.

While partly dictated by the formulations, the method of fabrication also profoundly impacts the microstructure. New approaches in formulation, when combined with advanced processing, result into microstructures which offer advantages such as optimised drug delivery, enhanced nutrient absorption or appealing sensory perception.

Building on the success of International Conference on Formulations in Food and Healthcare 2021, ICFFH 2023 intended to bring together researchers working on formulations aimed at foods, healthcare and related applications, and to provide them with a platform where they can share their research and expand their professional network. The participants also have the opportunity to submit the proceedings in a special issue of an Elsevier Journal, Food Hydrocolloids for Health.

Download a copy of the book of abstracts.