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Food Texture short course

Join experts and colleagues from Anton Paar, Bonavita, Bunge France, Cargill Global Food Research Europe, Clextral, Cosucra Groupe, CyberColloids, Danone - Nutricia (UK), Rousselot, Dow Pharma & Food Solutions, DSM Food Specialties, DSM Nutritional Products, Formulaction, FPS Groupe Mane, Frutarom Production, Iberian Nanotechnology Laboratory, ITERG - Institut des Corps Gras, Jungbunzlauer International, Nexira, NIZO Food Research, Novozymes Switzerland, Palsgaard Industri, Pectcof, Romb, Tate & Lyle, PB Gelatins, Trades, Tyco Fire Protection Products, Unigrá

Smart Short Courses | FOOD TEXTURE

Ignace Debruyne & Associates Consultancy

Filtration & Membrane World

Frankfurt Marriott Hotel, Frankfurt-am-Main, Germany
Thursday and Friday November 30 and December 1, 2017

Easy to combine with HI Europe Trade show, Messe Frankfurt, Frankfurt, Germany - November 28-30, 2017 (*)

REGULAR 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
Group registration rates: 10 % off for three or more; 20% off for five or more
 

REGISTER NOW

Smart Short Courses

(*) brand owned by UBM

Short Course Venue:

Frankfurt Hotel Conference Center

Frankfurt Marriott Hotel

Hamburger Allee 2
D-60486 Frankfurt (Hessen)
Germany

A block of rooms has been set aside for short course participants for the night of 30 November; room rate 169 EUR (single use); booking code "FoodTexture17"

Program brochure

Food texture short course

Registration form

Food texture registration form

Information request

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Media Partners

Agro Food Industry Hi-Tech

Nutracos

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Please visit our website for more details: http://www.smartshortcourses.com

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Mailing Address: Ignace Debruyne & Associates - Smart Short Courses, Haverhuisstraat 28, B-8870 Izegem (Belgium)