After successful organizations in 2001, 2005, and 2008, and more Omega-3 programs in 2009, 2010 and 2011 this program is back in a completely updated form. Major sessions include:

• Mechanisms of Functionality and Health Effects
• Technology to Realize and Protect Functionality
• Applications in Food Products

This is a crash course for research & development staff as well as marketing and commercialization and management of food processors and distributors. Meet experts in the field to discuss and improve innovation and new product introductions. The course material will also serve as a useful reference for processors, product formulators, chemists and technicians as well as business managers familiar with oils & fats applications.

Target group
Decision makers such as technicians, product formulators, plant engineers, processors, chemists and sales and marketing specialists.