PROGRAM |
|
Thursday, November 30, 2017 |
|
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 |
10:00 |
Starch Chemistry and Functionality, Dr. Rachel Wicklund, Tate & Lyle Ingredients, France |
10:30 |
Coffee/Tea Break & Networking |
11:00 |
Xanthan Gum Suspension and Viscosity Properties in Foods, Dr. Natalie Russ, Jungbunzlauer Ladenburg, Germany |
11:30 |
Pectins, Carrageenans, Alginates, Tara and Acacia Gum: Chemistry, Gelling and Viscosity Properties, Mr. Ross Campbell, Cybercolloids, Ireland |
12:00 |
Designing New Modified Celluloses to Enable Nutrition Benefit Delivery, Dr. Franz Mayer, DOW Food, Pharma and Medical, Germany |
12:30 |
Lunch Break & Networking |
| PROTEINS AND THEIR PROPERTIES IN FOOD TEXTURE | |
13:45 |
Alternative Proteins: Unlocking their Potential for Application, Dr. Laurice Pouvreau, NIZO, the Netherlands |
14:15 |
Functionality of Pea Proteins in Healthy Food, Mrs. Mary Descamps, Cosucra Groupe, Belgium |
14:45 |
Collagen Proteins: Basics & Applications,Dr. Bjorn Vergauwen, Rousselot, Darling International, Belgium |
15:15 |
Coffee/Tea Break & Networking |
15:45 |
Meat Replacers by Protein Extrusion, Mr. Gilles Maller, Clextral, France |
| EMULSIFIERS & WAXES IN FOOD STRUCTURING | |
16:15 |
Complex Food Emulsions, Dr. Ashok Patel, INL - International Iberian Nanotechnology Laboratory, Portugal |
16:45 |
Wax-based Structuring of Food Oils into Solid-like Systems, Dr. Ashok Platel, , INL - International Iberian Nanotechnology Laboratory, Portugal |
17:15 |
End of Day 1 |
Day 2: Friday, December 1, 2017 |
|
9:00 |
Emulsifier Applications in Margarines and Spreads, Mr. Anders Mølbak Jensen, Palsgaard, Denmark |
| ANALYSIS AND APPLICATIONS | |
9:30 |
Shelf Life and Stability Analysis of Biopolymer Enriched Food Products, Dr. Christelle Tisserand, Formulaction, France |
10:00 |
Aspects of Tribology in Food Oral Processing, Dr. Kartik Pondicherry, Anton Paar GmbH, Austria |
10:30 |
Coffee/Tea Break & Networking |
11:00 |
Thermal Aging by Microstructure Analysis, Dr. Christelle Tisserand, Formulaction, France |
11:30 |
Methocel™ Stabilizer in Vegan and Vegetarian Applications, Dr. Britta Huebner-Keese, DOW Food, Pharma and Medical, Germany |
12:00 |
Crystallisation of Fats to Control Emulsion Structure for the Manufacture of Bakery Systems, Mr. Paul Smith, Cargill R&D, Belgium |
12:30 |
End of program |