We are excited to announce that the next Edible Soft Matter (ESM) conference will take place in Rennes from July 7th to July 10th, 2025.
This conference will gather academics and industries working in soft matter physics applied to food matrices: gels, emulsions, foams, suspensions and more. All dimensions of food will be considered, from production to nutrition.
We invite you to submit an abstract for an oral and/or poster presentation. You can find all relevant information on our website.
