PROGRAM |
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Day 1: Saturday, September 26, 2015 |
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8:55 |
Welcome - Opening remarks |
FUNDAMENTALS, INGREDIENTS AND REGULATIONS |
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9:00 |
Impact of Ingredient Interactions on Emulsion Stability, Dr. Paul Van der Meeren, Ghent University, Belgium |
9:45 |
Fat Functionality in Emulsified Foods, Mr. Geoff Talbot, The Fat Consultant, U.K. |
10:30 |
Coffee/Tea Break and Networking |
11:00 |
Rheological and Tribological Measurements of Emulsions and Hydrocolloid Gels, Dr. Paul Smith, Cargill Global Food Research, Belgium |
11:30 |
n-3 PUFA Enriched Emulsified Foods and Strategies for their Stabilization, Dr. Charlotte. Jacobsen, National Food Institute, Denmark |
12:00 |
Lunch and Networking |
13:00 |
Methods for Characterization of Emulsification and Emulsion Stability, Dr. Paul Van der Meeren, Ghent University, Belgium |
13:30 |
Sucrose Esters Emulsification Methods, Ms. Lia Bax, Sisterna, the Netherlands |
14:00 |
Physico-chemical stability of oil-in-water food emulsions: Challenges and solutions, Dr. Guillermo E. Napolitano & Dr. Alexander Sher, Nestlé Product Technology Center, Marysville, U.S.A. |
14:30 |
Coffee/Tea Break and Networking |
APPLICATIONS AND TECHNOLOGY |
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15:00 |
Crystallisation of Fats to Control Emulsion Structure for the Manufacture of Bakery Systems, Dr. Paul Smith, Cargill Global Food Research, Belgium |
15:30 |
Fat Emulsion Design towards Controlling Satiety, Dr. Peter, Fischer, ETH Zurich, Switzerland |
16:00 |
Emulsifier Applications in Margarines and Spreads , Mr. Anders Mølbak Jensen, Palsgaard, Denmark |
16:30 |
Applications Emulsifiers in Bakery Shortenings, Dr. Bulent Binbuga, ConAgra Foods, U.S.A. |
17:00 |
End of Day 1 |
Day 2: Sunday, September 27, 2015 |
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9:00 |
Complex Food Colloids: Multiple Emulsions, Responsive Emulsions and Pickering Emulsions, Dr. Ashok Patel, Ghent University, Belgium |
9:30 |
Influence of Processing and Functional Ingredients on the Quality of Crystallized Fat Products, Mrs. Pernille Gerstenberg Kirkeby, DuPont Nutrition Biosciences, Denmark |
10:00 |
Functional Role of Emulsifiers and Interesterified and Fractionated Hardstocks in Product Structuring, Mr. Kaustuv Bhattacharya, DuPont Nutrition Bioscience, Denmark |
10:30 |
Coffee/Tea Break and Networking |
11:00 |
Beverage Emulsions, Dr Reginald Van Bokkelen, Cargill Food Ingredients & Systems, the Netherlands |
11:30 |
Emulsifiers in Bakery Applications, Mr. Kaustuv Bhattacharya, DuPont Nutrition Bioscience, Denmark |
12:00 |
End of program |