ISFRS 2023 (June 11-15)


Deadline has been extended to February 12. 
Please submit your abstract soon !


Registrations are OPEN!


The next International Symposium on Food Rheology and Structure (ISFRS) will be held in 2023, from June 11-15, and will be hosted by the Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences of Wageningen University, in collaboration with the Institute of Food, Nutrition, and Health at ETH Zurich. 

The symposium was initiated in 1997 by Erich Windhab and Erlwine Dewald and since then held in Zurich in 2000, 2003, 2006, 2009, 2012, 2015 and 2019. Unlike the previous versions, ISFRS 2023 will be held in Wageningen, in the beautiful venue on the outskirts of the city, called "the Wageningse Berg". 

The International Symposium on Food Rheology and Structure addresses the needs of researchers active in food rheology and structure. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality. 

An overview of the state of the art and a detailed focus on recent problem areas are given by several keynote lectures that are presented by well-known scientists. Oral and poster contributions are organized in individual symposium sessions grouped around relevant research topics in food rheology and structure. 



  • Biopolymers & Gels
  • Colloidal dispersions (Suspensions, Emulsions, and Foams)
  • Rheology & Structure methods (RheoSANS/SAXS, RheoNMR, Tomography)
  • Interfacial rheology
  • Effects of processing conditions (including 3D-printing)
  • Tribology
  • Oral processing & Digestion
  • Meat analogues


Important deadlines

Abstract submission
Abstract deadline
Decision on Oral/Poster presentions
Registration opening

September 2022
12 February 2023
March 2023
March 2023

Organizing committee

  • Elke Scholten
  • Leonard Sagis
  • Peter Fischer


Questions can be send to