The X International Conference on Food Proteins and Colloids (CIPCA 2025) aims to foster the exchange of innovative research and cutting-edge discoveries related to the science of food proteins and colloids. Our objective is to create a collaborative environment where scientists, industry professionals, and young researchers from diverse backgrounds can interact, share their knowledge, and develop new solutions to the challenges facing the food industry today.
The conference will focus on promoting interdisciplinary approaches, encouraging new partnerships, and stimulating discussions on how food proteins and colloids can contribute to addressing issues like sustainability, health, and food innovation.
CIPCA originates from a series of periodic international meetings known as JIPCA, which started in 1998. Since the 2017 edition, the event has been recognized as an international conference due to growing global participation. Over the years, CIPCA has expanded its reach, attracting scientists from across the world, particularly from the Iberoamerican community. The conference brings together experts from academia, industry, and early-career researchers to discuss the latest trends and advances in food protein and colloid research.
Food proteins and colloids play a critical role in shaping the future of food science. The interaction between macromolecules, whether in single phases or at interfaces, has a direct impact on the functional and structural properties of food systems. Research discussed at CIPCA delves into topics such as:
• Physicochemical interactions of proteins, peptides, and polysaccharides
• Biological activities and applications in food systems
• Development of novel ingredients, biodegradable packaging, and delivery systems for bioactive compounds
These areas of research are pivotal in addressing current challenges such as improving food quality, shelf life, and nutritional value, while also supporting sustainable practices and developing innovative food solutions.
CIPCA has established itself as a key international event over its previous editions, bringing together leading researchers and professionals in food science. The VIII CIPCA (held in 2021) saw participation of research groups across 9 countries, including Brazil, France, Colombia, Portugal, Uruguay, Finland, Argentina, Chile, and the USA. Speakers from Argentina, Portugal, Denmark, the United States, England, and Brazil were invited to share their insights on the latest advances in food proteins and colloid science.
With each edition, CIPCA continues to build on its legacy of excellence, fostering collaboration and inspiring future research in the field of food proteins and colloids.
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