Bubbles in Food 3: fundamentals to applications

Conference postponed

In light of the uncertainties caused by the current coronavirus pandemic, the Bubbles in Food 3 conference has been postponed until January 2022 at the earliest. New dates for abstract submissions will be announced in due course.

The order of food is from the most substantial to the lightest… The order of drinking is from the mildest to the most foamy and perfumed.

JA Brillat-Savarin, The Physiology of Taste, 1825

12-14 January 2021, Campden-BRI

The original Bubbles in Food conference, held in Manchester in 1998, and Bubbles in Food 2: Novelty, Health and Luxury, held in the Lake District in 2006, inspired new research and product development activities to understand and exploit this most magical and versatile food ingredient. We are delighted to invite you to the latest international conference, Bubbles in Food 3: Fundamentals to Applications, to be held at Campden-BRI from 12th-14th January 2021.

Aerated foods are simply the best, in terms of luxury and novelty, and have always inspired and challenged domestic chefs and food manufacturers. But bubbles are ephemeral and hard to understand and control. It is no coincidence or surprise that the most challenging foods are aerated, and that these challenges give aerated foods their life-enhancing value, both sensual and symbolic. As Michael Pollan writes (in Cooked: A Natural History of Transformation):

Air elevates our food, in every sense, raises it from the earthbound subsistence of gruel to something so fundamentally transformed as to hint at human and even divine transcendence.

If aerated foods are wonderful, in the literal sense of inspiring wonder, as they do for so many, it is no wonder that they are scientifically and practically challenging. Aeration scientists hold the keys to delivering this wonder ever more effectively (and profitably) to people, to enhance our daily bread, to deliver pleasure, to share the best that the food world offers, and in so doing, to stretch ourselves and the limits of scientific understanding and application. Hence Bubbles in Food 3 will emphasise the fundamentals of aeration science as applied to foods and drinks, and the translation of that understanding to practical applications that enhance, enrich and enlighten the lives of many.