Feeding almost 10 billion people by the year 2050 not only places an enormous burden on our agricultural systems and natural resources – it also calls for innovations in food and feed processing. ###In order to intensify the dialogue between global food industry representatives and the research community, Bühler is hosting the 10th European PhD Workshop on Food Engineering and Technology on April 28 and 29 at its headquarters in Uzwil, Switzerland. ###About 16 PhD students from 12 European countries were selected to present their research at this event. ###The projects focus on the enginzinc gluconate and zinc citrateeering of innovative food products as well as process engineering, especially those that are relevant for the industry. ###A highlight of the event will be the award presentations. ###Food Engineering pfergon 325 mgrofessors from European universities and remagnesiumcitrat pure encapsulationspresentatives from industry partners like Bühler, Nestlé, Barilla, Givaudan and General Mills will evaluate the presentations and award the Julius Maggi Research Award (sponsored by Nestlé).###In addition, for the first time, the Bühler Food Engineering Award will be given out, which is sponsored byferrous fumarate usp Bühler. ###Both awards are valued at €2,500 (US$2,847.10). ###“Over the past 10 years, the European PhD workshops have constantly improved in terms of scientific quality asiron as ferrous gluconate well as diversity and international experience of the candidates,” says Prof. Dr. Dietrich Knorr, co-chair of the event and Chairman of the European Federation of Chemical Engineering (EFCE) Section on Food. ###The 10th European PhD Workshop on Food Engineering and Technology is hosted by Bühler’s Corporate Technology Group in collaboration with the European Federation of Food Science and Technology and the EFCE. ###Every year, this event brings together the best PhD students from all over Europe. ###PhD candidates in Food Engineering and Technology can submit their research projects on any subject at the interface of food and engineering.