"The FOP conference aims at stimulating scientific discussion and interdisciplinary research on Food Oral Processing, by covering aspects such as oral physiology and biology, food science and technology, sensory science, dentistry, biophysics and biochemistry, human nutrition. The conference will bring together scientists from those disciplines, to present and discuss their latest findings on the physical, physiological, and psychological aspects of eating.
This meeting is the fourth in a series of conferences aimed at the principles and mechanisms underpinning eating and sensory appreciation in order to seek fundamental understanding of food - body interactions and developing tasty, healthy foods. The first editions of the conference were held in Leeds, United Kingdom, in 2010; Beaune, France, in 2012, and Wageningen University, The Netherlands in 2014. They were well attended by more than 200 participants from both industry and academia."