The conference aims to bring together international experts from Academia and Industry in order to share their latest research and knowledge in the complex and exciting world of food colloids. The 19th Food Colloids stresses the latest trends in colloidal food systems covering at the same time the classical but ever modern physical chemistry aspects in the field. This year’s conference has also a special focus on sustainability with clean, environmentally friendly, plant based approaches. Furthermore, the conference extends its focus in non-food, or close to food, applications including nutraceutics, paharmaceutics, packaging and medicine providing ground for interdisciplinary scientific interactions. The biennial conference of food colloids carries a long history starting already in 1986 in Leeds and it brings together, ever since, scientists from many disciplines who focus on the physical chemistry aspects of colloidal food systems.