Food Texture

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Learn All About Creating Food Texture
Last minute Opportunity to Join

Smart Short Courses |FOOD TEXTURE

3rd Practical Short Course:
Food Texture Technology:
Hydrocolloids, Emulsions and Proteins

Crowne Plaza Lille Europe, Lille, France
Monday and Tuesday November 30 and December 1, 2015
Easy to combine with HI Europe Trade show, Parc des Expositions, Paris, France, December 1-3, 2015 (*)

- Creating structure in reduced lipid products? Learn about using celluloses, hydrocolloids or complex emulsions - Creating structure in bakery products? Hydrocolloids, emulsifiers, or specific protein functionalities may help you forward - Developing meat replacers or meat extension? Look how structured protein products can help reaching your quality targets - Interested in bringing nutritional components properly delivered in acomplex food matrix? Learn how to integrate these in the different food matrices
REGISTER NOW
STANDARD Registration	945 EUR
ACADEMIC / Independent RESEARCH Institute Registration	495 EUR
Full Registration includes access to all presentations, short course manuals, lunches and coffee breaks; prices in EUR
Ask your discount code from your speaker contact; student rates on demand Group registration rates: 10 % off for three or more; 20% off for five or more

Short Course Venue:

Crowne Plaza Lille - Euralille

Crowne Plaza Lille - Euralille
335 Boulevard de Leeds
F-59777 Lille, France
Tel:+33 3 20 42 46 46

(*) Just 1-h high-speed train drive from Lille
FI Europe: Brand owned by UBM

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Next Smart Short Courses program

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HICC Hyderabad, India - April 13 & 14, 2016

Partner Program

12th International Workshop
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