Activiteiten

Food Texture Technology: Hydrocolloids, Emulsions and Proteins

    PROGRAM

    Thursday, November 30, 2017

    8:50

    Introduction and Opening

    HYDROCOLLOID CHEMISTRY AND FUNCTIONALITY

    9:00

    Consumer Trends: The Role of Hydrocolloids in Food Texture and Nutrition, Mr. Ross Campbell, Cybercolloids, Ireland

    9:30

    Starch Chemistry and Functionality, Dr. Rachel Wicklund, Tate & Lyle Ingredients, France

    10:00

    Xanthan Gum Suspension and Viscosity Properties in Foods, Dr. Natalie Russ, Jungbunzlauer International, Switzerland

    10:30

    Coffee/Tea Break & Networking

    11:00

    Gellan Gum in Beverages; The Fluid Gel - An Innovative Suspension System, TBC

    11:30

    Pectins, Carrageenans, Alginates, Tara and Acacia Gum: Chemistry, Gelling and Viscosity Properties, Mr. Ross Campbell, Cybercolloids, Ireland

    12:00

    Designing New Modified Celluloses to Enable Nutrition Benefit Delivery, TBN, Dow Pharma & Food Solutions, Germany

    12:30

    Lunch Break & Networking

    PROTEINS AND THEIR PROPERTIES IN FOOD TEXTURE

    13:30

    Alternative proteins: Unlocking their potential for application, Dr. Laurence Pouvreau, NIZO, the Netherlands

    14:00

    Collagen Proteins: Basics & Applications,Dr. Bjorn Vergauwen, Rousselot, Darling International, Belgium

    14:30

    Meat Replacers by Protein Extrusion, Mr. Gilles Maller, Clextral, France

    15:00

    Functionality of Pea Proteins in Healthy Food, Mrs. Mary Descamps, Cosucra Groupe, Belgium

    15:30

    Coffee/Tea Break & Networking

    EMULSIFIERS & WAXES IN FOOD STRUCTURING

    16:00

    Complex Food Emulsions, Dr. Ashok Patel, INL - International Iberian Nanotechnology Laboratory, Portugal

    16:30

    Wax-based Structuring of Food Oils into Solid-like Systems, Dr. Ashok Platel, , INL - International Iberian Nanotechnology Laboratory, Portugal

    17:00

    Applications Emulsifiers in Bakery Shortenings, Dr. Bulent Binbuga, ConAgra Foods, U.S.A.

    17:30

    End of Day 1

    Day 2: Friday, December 1, 2017

    9:00

    Emulsifier Applications in Margarines and Spreads , Mr. Anders Mølbak Jensen, Palsgaard, Denmark

    9:30

    Physico‐chemical Stability of Oil‐in‐Water Food Emulsions: Challenges and Solutions, or Crystallization of Fats to Control Emulsion Structure for the Manufacture of Bakery Systems, TBC, Abitec Corp, U.S.A.

    ANALYSIS AND APPLICATIONS

    10:00

    Colloid Analytics in Beverages and Food, TBC, Particle Metrix, Germany

    10:30

    Rheological and Tribological Measurements of Emulsions and Hydrocolloid Gels, Mr. Kartik Pondicherry, Anton-Paar, Germany

    11:00

    Coffee/Tea Break & Networking

    11:30

    Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers, Dr. Britta Huebner-Keese, Dow Pharma & Food Solutions, Germany

    12:00

    Crystallisation of Fats to Control Emulsion Structure for the Manufacture of Bakery Systems, Mr. Paul Smith, Cargill R&D, Belgium

    12:30

    End of program

    Regio activiteit: 
    Buitenland
    Organisator: 
    Andere

    Praktische gegevens

    Datum: 
    28/11/2017 - 08:50 - 30/11/2017 - 12:30
    Locatie: 
    Frankfurt Mariott Hotel
    Land: 
    Duitsland
    Organisator: 
    ID&A

    Meer info