New Routes to Gels and Glasses, or how to apply analogies between soft matter physics and food systems
	Anna Stradner Leader Joint Nestlé - University of Fribourg Research Group University of Fribourg, Switzerland

Anna Stradner studied at the University of Graz/Austria where she obtained her PhD in Physical Chemistry in 1999. She then worked as a Senior Scientist in the Soft Condensed Matter Group in Fribourg/Switzerland focusing on the properties of different proteins (such as lysozyme, eye lens crystallins and casein) in solution using scattering techniques. Since 2007 she is leading the joint Nestlé - University of Fribourg Research Group on Soft Matter Physics and Food.

Speaking in the special symposia on Nanoparticles in Soft Materials - Colloidal Systems.