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Food texture short course

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12th Practical Short Course "Nutritional & Functional Lipids - Characteristics and Applications in Food Systemss" Frankfurt, Germany November 29-30, 2018

Practical short course Adulteration and Fraud of Botanical and Natural Health Ingredients: Issues, Challenges and Prevention Tools for the Industry - Risks, Prevention Programs and Tools for Botanicals, Marriott Hotel, Frankfurt, Germany, November 29-30, 2018

Objectives

Smart Short Courses (est. 2004) welcomed over 4,700 participants and over 600 speakers during 90 different technical short courses.

Smart Short Courses is a joint operation of ID&A Ignace Debruyne & Associates and Filtration and Membrane World, represented by Ignace Debruyne, PhD and Sefa Koseoglu, PhD.

Smart Short Courses offers crash course programs for marketing, technical and plant personnel. Short courses offer the opportunity for those who are experienced to meet experts in the field to discuss their current problems and enhance their product innovation or plant operation. The course materials serve as useful reference for processors, product formulators, chemists and technicians, as well as marketers and business managers familiar with the topic.

Smart Short Courses offers extensive programs in Europe, Asia and the Americas covering a wide range of topics with specific practical aspects:
Aquaculture feed; Food Texture; Emulsion Technology; Functional Lipids; Functional Beverages; BioActives; Advanced Oil Processing; Fish Oil; Palm Oil; Oil Methods; Industrial Oil Uses; Algae Technology; Snackfoods; Breakfast Cereals; Protein Extrusion; Soyfoods

Target Group: Decision makers such as product technicians, R & D engineers, engineering supervisors, QA technicians, project engineers, process improvement engineers, business development managers, sales and marketing specialists, equipment manufacturers, product formulators, plant engineers, processors, chemists, and technicians.


 
      Smart Short Courses, Haverhuisstraat 28, B-8870 Izegem (Belgium)
Fax +32 51 31 56 75; Short Course Information Request
 
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