PROGRAM |
|
Monday, November 30, 2015 |
|
8:50 |
Introduction and Opening |
| HYDROCOLLOID CHEMISTRY AND FUNCTIONALITY | |
9:00 |
Consumer Trends: The Role of Hydrocolloids in Food Texture and Nutrition, Mr. Ross Campbell, Cybercolloids, Ireland |
9:30 |
Starch Chemistry and Functionality, Mr. David Sturm, Tate & Lyle Ingredients, France |
10:00 |
Xanthan Gum Suspension and Viscosity Properties in Foods, Mr. Thomas Bernsmeier, Jungbunzlauer International, Switzerland |
10:30 |
Coffee/Tea Break & Networking |
11:00 |
Gellan Gum in Beverages; The Fluid Gel - An Innovative Suspension System, Mr. Hans Peter Mathiesen, CP Kelco, Denmark |
11:30 |
Pectins, Carrageenans, Alginates, Tara and Acacia Gum: Chemistry, Gelling and Viscosity Properties, Mr. Ross Campbell, Cybercolloids, Ireland |
12:00 |
Microstructure analysis of Xanthan enriched food products: Stability and Microrheology, Mr. Yoann Lefeuvre, Formulaction, France |
12:30 |
Lunch Break & Networking |
13:30 |
Designing New Modified Celluloses to Enable Nutrition Benefit Delivery, Dr. Roland Adden, Dow Pharma & Food Solutions, Germany |
| PROTEINS AND THEIR PROPERTIES IN FOOD TEXTURE | |
14:00 |
High-Performance Potato Protein Isolates for “Free From” Texture and Nutrition, Mr. Gertjan Klijnstra, AVEBE Proteins & Fibres, the Netherlands |
14:30 |
Alternative proteins: Unlocking their potential for application, Dr. Laurice Pouvreau, NIZO Food Research, the Netherlands |
15:00 |
Collagen Proteins: Basics & Applications, Mr. Bjorn Vergauwen, Darling International - Rousselot, Belgium |
15:30 |
Coffee/Tea Break & Networking |
16:00 |
Meat Replacers by Protein Extrusion, Mr. Gilles Maller, Clextral, France |
16:30 |
Functionality of Pea Proteins in Healthy Food, Mrs. Mary Descamps, Cosucra Groupe, Belgium |
| EMULSIFIERS & WAXES IN FOOD STRUCTURING | |
17:00 |
Complex Food Emulsions, Dr. Ashok Patel, Ghent University - Vandemoortele Research Centre, Belgium |
17:30 |
Wax-based Structuring of Food Oils into Solid-like Systems, Dr. Ashok Platel, Ghent University - Vandemoortele Research Centre, Belgium |
18:00 |
End of Day 1 |
Day 2: Tuesday, December 1, 2015 |
|
9:00 |
Functional Role of Emulsifiers in Product Structuring of Margarine and Shortening, Mr. Brian Sehested, DuPont Nutrition & Health, Denmark |
9:30 |
Choice of Emulsifiers in Bakery and Spread Applications, Mr. Brian Sehested, DuPont Nutrition & Health, Denmark |
| ANALYSIS AND APPLICATIONS | |
10:00 |
Colloid Analytics in Beverages and Food, Dr. Daniel Hagmeyer, Particle Metrix, Germany |
10:30 |
Rheological and Tribological Measurements of Emulsions and Hydrocolloid Gels, Mr. Frederik Wolf, Anton Paar, Germany |
11:00 |
Coffee/Tea Break & Networking |
11:30 |
Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers, Dr. Britta Huebner-Keese, Dow Pharma & Food Solutions, Germany |
12:00 |
Crystallisation of Fats to Control Emulsion Structure for the Manufacture of Bakery Systems, Dr. Paul Smith, Cargill Global Food Research, Belgium |
12:30 |
Developing Soluble Dietary Fiber Applications with Inulin, Mrs. Pauline Beguin, Cosucra Groupe, Belgium |
13:00 |
End of program |