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Register for the Practical Encapsulation / Microencapsulation Program
Practical ENCAPSULATION / MICROENCAPSULATION Program
(Technology Reviews and Demonstrations, Product Tasting, B2B Appointments,
Plant Visit, Case Studies)
May 12 - 13, 2016, Geneva Switzerland

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TENTATIVE PROGRAM
Thursday, May 12, 2016
8:00
Registration
8:30
Applications for Encapsulated Ingredients – Nutraceuticals, Traditional and Functional Foods, Dr. Marc Meyers, Ingredient Research and Delivery Systems R&D, Mondelez International, USA
9:00
Creating Encap Ingredients via Coacervation and Chemical Processing, Dr. James Oxley, Southwest Research Institute, USA
9:30
Encapsulation of Aromas Using Twin Screw Extrusion Technology. Mr. Alain Brisset, Key Markets Global Manager, Clextral, France
10:00
Tea / Coffee Break - Products Tastings Include:
- Chewing Gums Using Encapsulated Flavors/Sweeteners / Acids
- Canned Dough Biscuits and Rolls Using Encapsulated Leavening (Sodium Bicarb.)
- Chocolate Bars with Encapsulated Pro-biotics
10:30
Extending the Functional Capabilities of Dietary Ingredients via Nano-Encapsulation, Mr. Charles Brain, Ingredients Innovations Intl., USA
11:00
Continuous Fluidized Bed Spray-Technology: A Novel, New Microencapsulation Method for Large-Scale Production of Food and Feed Ingredients, Dr. Markus Wysshaar, Erbo Spraytec AG, Switzerland
11:30
Strategies for Using Multiple Encapsulated Products in Food Systems: Case Study with Bioactive Compounds, Dr. Marc Meyers, Ingredient Research and Delivery Systems R&D, Mondelez International, USA
12:00
Benchtop Encapsulation Technology:  Development and Scale-up for Spray Drying,
Mr. David Ruetti, Product Group Manager, BUCHI Labortechnik AG, Switzerland
12:30
Networking Lunch
13:30
Ingredient Formulation: Economics of Various Controlled Release Processes, Dr. James Oxley, Southwest Research Institute, USA
14:00
Critical Issues in Continuous Fluid Bed Encapsulation of Sensitive Substances: Case Studies to Produce Advanced Flavors, and Probiotic Products, Mr. Henning Falck, Neuhaus Neotec, Germany
14:30
Case Study: Development of A Taste Masking and Oxidative Stability of Polyunsaturated Fatty Acids (PUFA) Products By Matrix Encapsulation, Mr. Axel Kuschk, IPC Process-Center GmbH & Co., Germany
15:00
Materials Used in Encapsulating Bioactives, Dr. James Oxley, Southwest Research Institute, USA
15:30
Tea / Coffee Break - Products Tastings
- Chocolate and chews with encapsulated Omega-3’s
- Beef sticks and sour candies using encapsulated acidulants
- Chocolate bars with encapsulated pro-biotics
- Miscellaneous encapsulated materials and flavor beads
16:00
Various Microencapsulation Processes to Produce Matrix Pellets, Providing Better Product Stability, Mr. Alex Kaschk, IPC Process-Center GmbH & Co., Germany
16:30
Stability and Prediction of Shelf-Life of Microencapsulated Flavors and Bioactive Compounds, Dr. James Oxley, Southwest Research Institute, USA
17:00
Drip Nozzle Microencapsulation Technologies Applied for Food / Supplement / Flavor Applications, Mr. Nicolai Suter, Nisco Engineering AG, Switzerland
17:30
Day 1 Ends
 
Class Class Class
Friday, May 13, 2016
8:30
Hydrocolloids, Proteins, Cellulosics for Encapsulation, Dr. Robert M. Sobel, FONA International Inc. USA
9:00
Advanced Emulsions & Microencapsulation with Carbohydrates and Natural Extracts, Dr. Fred Heinze, Ingredion Germany GmbH, Germany
9:30
Air Flow Bed Technology - The Gentle Way, Mr. Zeljko Pockaj, Innojet, Germany
10:00
Tea / Coffee Break - Products Tastings Include:
- Chocolate and chews with encapsulated Omega-3’s
- Beef sticks and sour candies using encapsulated acidulants
- Chocolate bars with encapsulated pro-biotics
- Flavor Beadlet Demonstration
- Miscellaneous encapsulated materials and flavor beads
10:30
Efficient Encapsulation for Food Actives - Microspheres and Microcapsules with Drip Casting Processes, Dr. Thorsten Brandau, Brace GmbH. Germany
11:00
Novel Concepts and Challenges of Flavor Microencapsulation, Dr. Robert M. Sobel, FONA International Inc. USA
11:30
Value Nutritional Products by Microencapsulation, Mr. Eric Smith, SensoryEffects Division of Balchem, USA
12:00
Presentations Ends
  PLANT VISIT - Erbo Spraytec AG, Bützberg, Switzerland
12:30
Box Lunch on the Bus. Bus Leaves for Erbo Spraytec AG, Bützberg, Switzerland

Departure of the bus at the Hotel will be 12.30
Departure from ERBO plant will be between 18.30 to 19.00 and arrive hotel around 21:30 (±30 min)

 

We will have 5 stations :
Erbo MP 1: Hot Melt Coating with Top Spry Fluidized Bed (20 min)
Erbo PP 5: Matrix encapsulation by ProCell-Technology (20 min)
Analytical Methods: Video presentation, by SwRI (James Oxley) (20 min)
Tripping of Alginate Beads by Nisco (Nicolaj Suter) (20 min)
Erbo Plant Visit: ProCell 500 Production Plant, which will be in full production (40 min)

17.00 - 18.30
Barbecue dinner - A “Swiss Barbecue” at ERBO plant site.
21:30
Arrive hotel around 21:30 (+ 30 minutes)
 
Class Class Class
Thursday and Friday, May 12 and 13, 2016 - Geneva, Switzerland
Venue:
Mövenpick Hotel & Casino Geneva
20, route de Pre Bois
1215 Geneva, Switzerland
Phone:+41227171111
hotel.geneva.airport@movenpick.com
movenpick
REGISTER NOW
 
Registration Fee
Registration Fee
€ 995 (EUR)
Academic Registration Fee
€ 695 (EUR)

Bioactives World Forum - Functional Foods and Bioactives Ingredients Network
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Phone: 1-979-216-1210
Fax: 1-979-694-7031
E-mail: nedra.sneed@membraneworld.com
Web: www.bioactivesworld.com/geneva.html

Credit Card Payment
On-line Registration and credit card payment.
See link: http://www.bioactivesworld.com/genevaregistration.html

* This program is not part of VitafoodsTrade show

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