Ignace Debruyne & Associates Consultancy
  Filtration & Membrane World
Food texture short course

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3rd Practical Short Course: Food Texture Technology: Hydrocolloids, Emulsions and Proteins - Lille, France, November 30 - December 1, 2015


Lille Europe

Thalys HST



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

Crowne Plaza Lille Euralille, Lille, France
Monday and Tuesday November 30 and December 1, 2015

Easy to combine with HI Europe Trade show (*), Dec. 1-3, 2015

Download the program brochure

Creating or maintaining food texture is a growing challenge with growing introduction of new product ingredients, as well as with the replacement of structuring elements to create low fat, low carbohydrate or low salt products, to name a few. Hydrocolloids, proteins, emulsifiers and other structuring elements play an essential ole in this. The short course will bring a full review of existing technologies and how to apply these for making great quality products for the food market at large.

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.

The program is easy to combine with the FI Europe & NI 2015 trade show (*) at the Parc des Expositions near Paris CDG airport (December 1-3, 2015).
Crowne Plaze Lille - Eurallille in Lille is across the street of the Lille Europe TGV/Thalys high-speed train station connecting to CDG airport in less than one hour; FI Europe & NI are just a 5-min RER train drive from CDG airport.
We recommend booking staying at Crowne Plaze Lille - Eurallille or at  any other nearby hotel.


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