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On 26 and 27 March 2012, KU Leuven, the autonomous and well-known Flemish university, will host the first international Cake Symposium with the support of Puratos. During this two-day event, a panel of internationally recognised scientists will share recent progress and insights in the broad area of cake systems.

Groot-Bijgaarden (Belgium), 1 March 2012 – The Laboratory of Food Chemistry and Biochemistry of the KU Leuven (Belgium) organises a two-day international Cake Symposium, supported by its research partner Puratos. The symposium, which will take place on 26 and 27 March 2012 at the University, will bring together some of the most internationally recognised scientists with expertise in the complex world of cakes.

Long-term research on cereal constituents
For already two decades, the Laboratory of Food Chemistry and Biochemistry of the KU Leuven has been focusing its efforts on cereal constituents and how they influence cereal-based food production and quality. Basic insights are applied to understand and improve cereal processing and final product quality. In recent years, the research lines have been extended to generate expertise in ingredient functionality in cake systems. The large number of ingredients in cakes and the widely varying production methods result in a wide range of cake types. Although cakes gain economic importance worldwide, little is known about ingredient functionality in cake systems or about the chemical and physical processes during cake making. The dynamics in this challenging field have resulted in the organisation of a first international Cake Symposium, which is endorsed by ICC (www.icc.or.at), AACC International (www.aaccnet.org), LFoRCe (www.lforce.kuleuven.be) and Puratos (www.puratos.com).

For further information about the programme, the speakers and to register, please visit the Cake Symposium’s dedicated website: www.cakesymposium.org.