WCFS selected 'Food Texture: Perception and Measurement' as the topic of the first Food Summit, which was held from 28 November till 1 December 1999.
During three days international experts were brought together at the 'Wageningse Berg' conference centre to discuss the research agenda for the future, stimulate exchange of ideas and international collaboration. The WCFS Food Summit aims to become a high-level science event. Its results will be published in an appropriate scientific journal. Below we present a brief synopsis outlining the Food Summit set-up and summarising itsmain results.
The WCFS Food Summit was set up as follows: