Santiago de Chile - 05 to 07 November

DOF2025

The 11th International Symposium on 'Delivery of Functionality in Complex Food Systems' 2025

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WELCOME

The 11th International Symposium on the Delivery of Functionality in Complex Food Systems (DOF 2025) will take place in Santiago, Chile, from November 5 to 7, 2025. This symposium is a premier interdisciplinary platform for presenting cutting-edge research in food science and engineering, biophysics, applied soft matter, food technology, and human nutrition. As one of the leading international conferences in this domain, DOF has consistently fostered dynamic exchanges among experts in academia, industry, and start-ups.

For the first time in South America, DOF 2025 will provide an exceptional opportunity for global participants to engage in meaningful discussions, share innovative ideas, and explore the latest scientific advancements driving the development of functional and sustainable food systems. The conference will feature world-renowned speakers presenting the forefront of research, technological breakthroughs, and future directions in the field. 

We look forward to welcoming you to Santiago, where scientific and cross-disciplinary collaboration will shape the future of food science.

DOF 2025 will focus on the following topics:

Design of complex colloidal systems for delivery: bigels, aerogels, emulgels, emulsions and foams.

Modulating functionality of food matrices by emerging/novel technologies.

Oral Processing, digestion, tribology, and rheology: Interdisciplinary insights into Food Behavior and Functionality

Designing novel food structures for delivery of functionality.

Recent advances in plant-based foods.

Speakers

At DOF2025, we are honored to host a distinguished lineup of experts in the field of complex food systems. These thought leaders, researchers, and innovators will share their insights, latest findings, and practical approaches to advancing functionality in food science. Get ready to be inspired by their knowledge and passion for transforming the future of food.

Elke Scholten​

Wageningen University, Netherlands

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Pedro Bouchon

Pontificia Universidad Católica de Chile

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Raffaele Mezzenga

Swiss Federal Institute of Technology

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Amparo Tárrega

University of Valencia, Spain

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Leonie van ‘t Hag

Monash University, Australia

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Alejandro Marangoni

University of Guelph, Ontario, Canada

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Antonio Vicente

University of Minho, Braga, Portugal

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Job Ubbink

University of Minessota, USA

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Important Dates

Stay up to date with key milestones for DOF2025. Mark your calendar for these essential events and deadlines to ensure you don´t miss outon any opportunities. 

may

15

2025

Abstract submission deadline (oral & poster)

june

30

2025

Notification of abstract acceptance

july

30

2025

Early-bird registration deadline

october

15

2025

Final registration
deadline

Abstract submission

We invite researchers and professionals to submit their contributions to DOF2025. Share your innovative work, insights, and advancements in complex food systems. Detailed guidelines and submission deadlines are available on our platform. Join us in shaping the future of food science!

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Registration fees

We are pleased to offer the following registration fees for the DOF2025 Conference.
The registration fee is in US dollars.

Fee for academic members

$450

early-bird

Buy ticket

Fee for
students

$300

early-bird

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Fee for academic members

$550

After early-bird

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Fee for
students

$400

After early-bird

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Fee for industry members

$550

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Organizers

The DOF2025 conference is brought to you by a team of leading experts in food science and technology, dedicated to advancing knowledge and innovation in complex food systems.

Conference Local Organizing Chairs

• Carla Arancibia

Universidad de Santiago de Chile

• Paulo Díaz-Calderón

Universidad de los Andes, Chile

Scientific Steering Committee

• Alejandro Marangoni

University of Guelph, Canada

• Antonio Vicente

Centre of Biological Engineering, University of Minho, Portugal

• Erik van der Linden

Wageningen University, The Netherlands

• Harjinder Singh

Riddet Institute, Massey University, New Zealand

• Job Ubbink

California Polytechnic State University, USA

• Julian McClements

University of Massachusetts-Amherst, USA

• Mike Boland

Riddet Institute, Massey University, New Zealand

• Perla Relkin

AgroParisTech, France

• Raffaele Mezzenga

ETH Zurich, Switzerland

• Harold Corke

Guangdong Technion Israel Institute of Technology, Shantou, China

• Yigal Achmon

Guangdong Technion Israel Institute of Technology, Shantou, China

• Dganit Danino

Technion Israel Institute of Technology, Israel

• Yoav Livney

Technion Israel Institute of Technology, Israel

Event Location

The DOF2025 conference will take place at Radisson Blu Plaza El Bosque Santiago, conveniently located in Santiago, Chile. A central and accessible venue to bring together experts from around the world.

Radisson Blu Plaza
El Bosque Santiago

Av. Manquehue Nte. 656, Santiago, Las Condes,
Región Metropolitana

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History

The DOF2025 conference is brought to you by a team of leading experts in food science and technology, dedicated to advancing knowledge and innovation in complex food systems.

Edition

Date

Country

City

  • 10th
  • 25-27 Oct 2023
  • Australia
  • Melbourne
  • 9th
  • 16-18 Jun 2021
  • China
  • Shantou
  • 8th
  • 8-10 Jul 2019
  • Portugal
  • Porto
  • 7th
  • 5-8 Nov 2017
  • New Zealand
  • Auckland
  • 6th
  • 14-17 Jul 2015
  • France
  • Paris
  • 5th
  • 30 Sep-3 Oct 2013
  • Israel
  • Haifa
  • 4th
  • 21-24 Aug 2011
  • Canada
  • Guelph, ON
  • 3th
  • 18-21 Oct 2009
  • Netherlands
  • Wageningen
  • 2th
  • 8-10 Oct 2007
  • U.S.A.
  • Amherst, MA
  • 1th
  • 26-28 Jan 2005
  • Switzerland
  • Lausanne

Contact Us!

For inquiries or more information, please reach out to us via email or phone. We’re here to assist you!

Elke Scholten​

Elke Scholten is a Professor in the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands. Her research group focusses on food structuring approaches with a variety of food grade materials to change textural characteristics in a variety of foods systems, including gels, emulsion-filled gels and emulsions using dairy and plant-based ingredients. She aims to unravel relationships between the structure of food systems to the mechanical properties, lubrication properties and sensory perception of such foods using a combination of rheology, tribology, and microscopy techniques. This knowledge is used to provide new guidelines for the reformulation of foods, such as fat reduction, ingredient flexibility, and the design of plant-based foods. She is an associate editor of the journal Food and Function, and member of the editorial board of several other journals.  

Pedro Bouchon

Professor Pedro Bouchon is a Full Professor in the Chemical and Bioprocess Engineering Department at Pontificia Universidad Católica de Chile. Since 2017, he has served as the University’s Vice President for Research. He directs the Food Structure Design Laboratory, where his research focuses on developing guiding principles for rational food design, particularly for solid food matrices, to achieve specific physical, sensory, or health benefits. His work involves the integration of various microscopy techniques, as well as the evaluation of the bioaccessibility and bioavailability of key compounds. Professor Bouchon is an Associate Editor of the journal Food Structure (Elsevier) and a member of the editorial board of Food and Bioproducts Processing (Elsevier). He maintains a strong relationship with industry. He completed a sabbatical year at the Nestlé Research Center (NRC) in Switzerland, where he joined the Food Structure Design group. During this period, he developed an industrial technology for producing healthy, low-fat snacks, which led to the creation of a spin-off company (https://flipchips.cl/). Additionally, he led the development of the Master of Innovation program at the university level and supported the creation of a doctoral program in collaboration with industry.

Raffaele Mezzenga

Raffaele Mezzenga received his PhD from EPFL Lausanne in 2001 and spent 2001-2002 as a postdoctoral scientist at University of California, Santa Barbara, working on the self-assembly of polymer colloids. In 2003 he moved to the Nestlé Research Center in Lausanne as research scientist, working on the self-assembly of surfactants, natural amphiphiles and lyotropic liquid crystals. In 2005 he was hired as Associate Professor in the Physics Department of the University of Fribourg, and he then joined ETH Zurich on 2009 as Full Professor. His research focuses on the fundamental understanding of self-assembly processes in polymers, lyotropic liquid crystals, food and biological colloidal systems. Prof. Mezzenga has been recipient of several national and international distinctions such as the 2004 Swiss Science National Foundation Professorship Award, the 2011 AOCS Young Scientist Research Award, both the 2011 Dillon Medal and the 2017 Fellowship of the American Physical Society, the 2013 Biomacromolecules/Macromolecules Young Investigator Award of the American Chemical Society, and the 2018 Spark Award for the most promising invention of the ETH Zurich. Prof. Mezzenga is among the 0.1% top worldwide scientists according to the Clarivate 2023 Highly Cited ResearchersTM list in the cross-field discipline.

Amparo Tárrega

PhD in Food Science and Technology from the University of Valencia. Since 2018 She works as Research Scientist at the Institute of Agrochemistry and Food Technology of CSIC (Valencia) where she leads the research group: Perception, consumer behavior and adapted nutrition. Her research focuses on studying the mechanisms and factors involved in sensory perception and consumer response to food properties. With this objective she has recently led two research projects that have provide knowledge (in vivo and in vitro) of the progressive food restructuring, oral activity, bolus characteristics and compound release and how they influence sensory perception. She is chair of the Spanish Association of Sensory Analysis Professionals (AEPAS) and member of the European Sensory Society  (E3S) Board.

Leonie van ‘t Hag

Dr Leonie van ‘t Hag obtained her MSc degree in Physical Chemistry from Wageningen University & Research (NL) and PhD from the Department of Chemical Engineering at The University of Melbourne (AU) in 2017. Leonie was a Postdoctoral Research Fellow at ETH Zurich (CH) for three years before starting as a Lecturer at Monash University in late 2019. The Hybrid Assembly Group focuses on the sustainable production and processing of soft materials. We do this by investigating the processing – structure – property relationships for food and biomedical applications using advanced scattering techniques. Dr van ‘t Hag is now a tenured Senior Lecturer (equivalent to early Associate Professor) and her work is placed at the interface of fundamental science and industrial applications that contribute to achieving sustainable development goals. 

Alejandro Marangoni

Dr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada.  His work concentrates on the physical properties of food materials in foods, with particular emphasis on lipids and sustainable food production.  He is the Editor in Chief of both Elsevier’s Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized several technology platforms with global reach.  Dr. Marangoni was elected Fellow of the Royal Society of Canada in 2018, an Officer of the Order of Canada in 2021 and appointed to the Order of Ontario in 2024.

Antonio Vicente

António Vicente was born in Porto, 53 years ago. He graduated in Food Engineering from the School of Biotechnology of the Portuguese Catholic University in 1994, received his PhD in 1998 and did his Habilitation in 2010 in Chemical and Biological Engineering from the University of Minho. Today he is Professor in the Department of Biological Engineering, which he directed prior to his current appointments as vice-Dean of the School of Engineering and Director of the Doctoral College of that University.

António Vicente is a Senior Member and Specialist in Food Engineering by the Portuguese Engineers Association, where he is currently deputy coordinator of the Specialization Committee in Food Engineering. He is also a member of the International Society of Food Engineering (USA).

As a researcher, he is part of the Center for Biological Engineering and of the LABBELS Associate Laboratory, and has dedicated his work to the development of micro and nanotechnological systems for application in the Agro-food sector, to the evaluation of their behavior in dynamic in vitro digestion systems, to the study of the influence of the  application of electric fields in cells and biomolecules to change their functionality and the development of new bioreactors and their application in bioprocesses.

He has published more than 370 articles in international ISI WOS journals and more than 30 chapters in books of international circulation. He is the author of more than 400 papers presented in congresses and 5 patents and editor of 5 scientific books. He has more than 13,000 citations and about 120,000 readings at the Research Gate, yielding an h-index of 89. He has been a member of the Jury of the National Agricultural Prize since its institution in 2012. He won the Food and Nutrition Awards in 2015 and 2017 in the Research and Development category. In the last six years (2018, 2019, 2020, 2021, 2022 and 2023) he was distinguished as Highly Cited Researcher by Clarivate Analytics and in the last five years (2020, 2021, 2022, 2023 and 2024) he has integrated the list of the top 2 % most cited researchers according to the list published by Stanford University. In 2021 he was awarded the Scientific Merit Award from the University of Minho and the Diploma of Scientific Merit from the School of Engineering of the University of Minho in 2021 and 2022.

Job Ubbink

Dr. Job Ubbink is Professor and Head of the Department of Food Science and Nutrition at the University of Minnesota. He was trained as a physical and polymer chemist at the University of Leiden (The Netherlands) and he obtained his PhD in Chemical Engineering and Materials Science at Delft University of Technology (The Netherlands). He has worked for over 15 years in R&D positions in the food industry, including 11 years at the Nestle Research Center (Lausanne, Switzerland). Prior to joining the University of Minnesota, he was associated with the California Polytechnic State University (San Luis Obispo), the University of Bristol (UK) and the ETH Zurich (Switzerland). He was visiting scientist at Moscow State University (Russia) and he has taught as visiting professor at the School of Food Engineering, University of Campinas (Brazil). His research interests include the phase mapping of texturized plant proteins, the glassy state in foods, the rheology of highly concentrated systems, ingredient upcycling, and ultraprocessed foods. He furthermore has expertise in powder science and technology and in food extrusion.