Food Polymers Functionality and Applications (FP)

Food Polymers Functionality and Applications (FP)

This symposium is focused on biopolymers immersed in alimentary systems and their applications in the food industry. In addition, to the use and development of emergent technologies for extraction, stability, and preservation. Emphasize the importance of sustainability throughout the symposium, highlighting how the use of biopolymers in the food industry contributes to circular economy principles, waste reduction, and biodegradability.

1. By chemical structure and nature Biomaterials such as polysaccharides (starch, cellulose, etc.), polypeptides, lipids, proteins, and microbial biopolymers.
2. By applications Enzyme immobilization, catalysis, adsorption, additives (foam stabilization, gelling agent, emulsifier, among others.), film forming, microencapsulation materials.
3. By function Natural ingredients, supplements, prebiotics, antibodies, adaptogens, biological activity (antioxidant, anti-inflammatory, etc.), functional food.