The food industry is extremely diverse (‘we are what we eat’) and requires the understanding and control of specific characterization attributes to impact final product quality. From measuring particle size to bulk properties, our seminar will help you to improve product consistency and the ability to engineer the products for different markets/tastes with a wide range of complementary technologies and application expertise. 

This free one-day seminar is ideal for those in product formulation, QA/QC, and manufacturing who are looking to gain an overview of some of the ways to understand formulations both from a fundamental research and from a quality control perspective. You will leave the seminar with a deeper understanding of the characteristics needed control to improve quality and reduce costs.

Summary

Measurement type:
Particle size, Zeta potential, Rheology and viscosity
Date:
June 8 2017 - June 8 2017
Time:
08:30 - 15:30
(GMT-06:00) Central [US & Canada]
Country:
United States
Location:
Chicago Marriott Schaumburg, 50 N. Martingale Road, Schaumburg, Illinois, IL, USA, 60173
Event type:
Seminar
Language:
English

Agenda

08:30Registration & Continental Breakfast
09:00 Introduction & Welcome
09:15Formulation & Stability of Thinner Systems
(i.e dairy, flavorings, hazes, mayonnaise)
10:15Formulation & Stability of Thicker Systems
(i.e. cheese, chocolates, creams, and pastes)
11:00  Break
11:15 Formulation & Stability of Solid-based Systems
(i.e. powders, coffee, spices)
12:30Lunch
13:15Advanced Technologies for Characterizing Food Products
14:15Q&A
15:00 Close