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

Next Event >
4th Practical Short Course: Food Texture Technology: Hydrocolloids, Emulsions and Proteins - Frankfurt, Germany, November 30 - December 1, 2017

4th Practical Short Course:
Food Texture Technology: Hydrocolloids, Emulsions and Proteins

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

Easy to combine with HI Europe Trade show (*), Nov 28-30, 2017

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 2017 trade show (*) at Messe Frankfurt, November 28-30, 2017.
Marriott hotel is accross the street at the main entrance to Messe Frankfurt.

 

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