|
 |
| American Oils Chemists' Society |
|
|
 |
Oils and Fats
International |
 |
| Oils+Fats Trade Show |
|
|
Industrial Workshop on Microencapsulation of Flavors and Bioactives for Functional Food Applications
September 9 - 10, 2010
Minneapolis Airport Marriott - Bloomington, Minnesota
|
TENTATIVE PROGRAM |
MONDAY, SEPTEMBER 14, 2009 |
8:30 |
Registration |
9:00
|
Materials Used in Encapsulating Bioactives,
Dr. Marc A. Meyers, Meyers Consulting LLC |
9:30
|
The Three Big Issues of
Microencapsulation: Water, Oxygen and Heat,
Dr. Willie Hendrickson, AVEKA, Inc. |
10:00 |
Stability and Prediction of Shelf-Life of
Microencapsulated Flavors
and Bioactive Compounds,
Dr. James Oxley, Southwest
Research Institute |
10:30
|
Tea / Coffee Break |
11:00
|
Matrix Encapsulation of Non-polar Flavors in
Polysaccharides,
Dr. Bob Sobel, FONA International Inc. |
| 11:30 |
Nanotechnology in Flavor Encapsulation, Dr. Atul Khare, FONA International Inc. |
12:00
|
Enhancing Dietary Supplements and Cosmetics with
Microencapsulation/Nanotechnology,
Mr. Charles Brain,
Ingredient Innovations International
|
12:30 |
Networking Lunch |
2:00 |
Encapsulation of Flavors by Extrusion Technology,
Ms. Jenni Harrington, Buhler Inc. |
2:30
|
Microencapsulation of Flavors by Spray Drying,
Mr. Jim Kent,
GEA Process Engineering, Inc. |
3:00 |
Current Industrial Technologies for Microencapsulation
of Flavors
and Bioactives,
Dr. James Oxley, Southwest
Research Institute |
3:30
|
Tea / Coffee Break |
4:00 |
Microecapsulation of Sterol and their Applications,
Dr. Declan Roche, Kerry Ingredients |
4:30 |
Encapsulation of Pro-biotics for Food Applications, Ms. Isabelle Mazeaud, Senior Scientist, Danisco
Cultures Innovation, France |
5:30 |
End of Day One Lectures
|
TUESDAY, SEPTEMBER 15, 2009 |
9:00 |
Encapsulation of Omega-3 Oils, Dr. Clint Brooks, Ocean,
Nutrition Canada |
9:30
|
Application of Flavor Encapsulation in Chewing Gum,
Dr. Marc A. Meyers,
Meyers Consulting |
10:30
|
Tea / Coffee Break |
11:00 |
Hot-Melt, Fluid-Bed Encapsulation Understand the Hurdles,
Mr. Thomas M. Tongue, Innovative Food Processors, Inc. |
11:30
|
No Official Lunch Planned (Bus Leaves at 1:00 pm) |
1:30
|
Visit Aveka Inc., Facility in Woodbury, MN
|
| |
• Carbohydrate Extrusion Encapsulation Demo
• Coacervation of Flavors Demo
• Alginate Beadlet - Flavor in the Core Demo By Dr. Bob Sobel, FONA International Inc.
• Liposome Formation on Microfl uidics Units, By Mr. Charles Brain,
Ingredient Innovations International
• Spray Drying/Chilling Demo, By Mr. Jim Kent, GEA Process
• Hands on Alginate Beads Demonstration
• Urea-Formaldyde Microencapsulation
• Surface Modifi cation by MAIC (Magnetically Assisted Coating)
• Wurster Coater – Microencapsulation – Coating Beads
• Review of Analytical and Quality Assurance Methods Used in
Microencapsulation,
by Dr. Willie Hendrickson, AVEKA, Inc.
|
5:30 |
BBQ Dinner hosted by Aveka Inc. |
6:45 |
Bus Leaves Aveka to return to Minneapolis Airport Marriott Hotel |
REGISTRATION INFORMATION
Registration rate includes short course manuals, lunch and coffee breaks
| Registration Fees |
Before August 9, 2010 |
After August 9, 2010 Amount |
|
| Regular |
$745 |
$845 |
|
| Aveca Demonstrations |
$75 |
$100 |
|
| |
|
Total |
|
|
|
