The international conference on 'Gums and Stabilisers for the Food Industry' was initiated at Glyndwr University (formerly North East Wales Institute), Wrexham, in 1981 and has been held biennially since then. These now well established "Gums Conferences" are into their third decade, stronger and more scientific than when they were first conceived. It is well to remind everyone about the objectives of these conferences. They started in an environment where hydrocolloids were commodity materials, with little interaction between researchers and academic institutions, producers and users of additives and ingredients in food products. The subject has accelerated meanwhile. The Proceedings of these conferences have contributed greatly in this respect. They are widely quoted and are now widely found on the bookshelves in industry and academia. Alongside, the Journal Food Hydrocolloids has also progressed, with its impact factor growing steadily over the years.
The Food Hydrocolloids Trust Medal Lecture 2017 will be given by Professor D. Goff, University of Guelph, Canada
Plenary speakers include:
Professor K de la Caba, University of the Basque Country, Spain.
'Hydrocolloid active films and coatings to extend shelf life'
Dr A. Brodkorb, Teagasc, Ireland.
'In vivo monitoring of hydrocolloids in encapsulation systems'
Dr I. Brownlee, University of Newcastle, UK.
'The role of hydrocolloids as dietary fibre and the influence on human health'
Professor G. Reineccius, University of Minnesota, USA.
'Use of proteins for the delivery of flavours and bioactive compounds'
Dr-Ing J. Weissbrodt, Symrise.
' The use of phase separation to tailor biopolymer-based delivery systems'
Professor P. de Vos, University Medical Centre Groningen, The Netherlands.
'Challenges and opportunities for hydrocolloids in biomedical applications'