TENTATIVE PROGRAM |
WEDNESDAY, SEPTEMBER 26, 2012 |
8:00 am |
Registration |
8:30 am
|
Materials Used in Encapsulating Bioactives, Dr. James Oxley, Southwest
Research Institute |
9:00 am
|
Coacervation and Chemical Processes,TBN
|
9:30 am |
Stability and Prediction of Shelf-Life of
Microencapsulated Flavors
and Bioactive Compounds,
Dr. James Oxley, Southwest
Research Institute |
10:00 am |
Matrix Encapsulation of Non-polar Flavors in Polysaccharides, Dr. Bob Sobel, FONA International Inc. |
10:30 am
|
Tea / Coffee Break - Products Tastings Include:
- Chewing Gums using encapsulated fl avors/sweeteners/acids
- Canned dough biscuits and rolls using encapsulated leavening (sodium bicarb.)
- Chocolate bars with encapsulated pro-biotics |
11:00 am
|
Nanotechnology in Flavor Encapsulation, Dr. Atul Khare, FONA International Inc. |
11:30 am |
Enhancing Dietary Supplements and Other Applications with Nanotechnology,
Mr. Charles Brain,
Ingredient Innovations International |
12:00 n |
Encapsulation of Flavors by Extrusion Technology,
Ms. Jenni Harrington, Buhler Inc. |
12:30 pm |
Networking Lunch - The Three Big Issues of
Microencapsulation: Water, Oxygen and Heat,
Dr. Willie Hendrickson, AVEKA, Inc. |
2:00 pm |
Use of ProCell-Technology in Microencapsulation of Food Ingredients, Dr. Markus Wysshaar, Erbo Spraytec AG. |
2:30 pm
|
TBA |
3:00 pm |
TBA |
3:30 pm
|
Hot-Melt, Fluid-Bed Encapsulation Understand the Hurdles,
Mr. Thomas M. Tongue, Innovative Food Processors, Inc. |
|
PLANT VISIT - Innovative Food Processors, Inc. |
4:30 pm |
Departure from hotel to Innovative Food Processors, Inc. |
5:15 pm |
Arrival to Innovative Food Processors, Inc. |
|
• Applications and Performance Demonstrations.
• Pilot plant– Fluid-bed Encapsulation & Agglomeration Units.
• Production – Tour one of IFP’s Commercial Fluid-bed Rooms. |
7:00 pm |
Dinner sponsored and hosted by Innovative Food
Processors, Inc. |
9:00 pm |
Bus leaves Innovative Food Processors, Inc. for return to hotel |
10:00 pm |
Arrive at hotel
|
THURSDAY, SEPTEMBER 27, 2012 |
8:00 am |
History of Microencapsulation of Various Food Ingredients, Dr. Anil Gaonkar,
Kraft Foods
|
8:30 am |
Economics of Controlled Release,TBN |
9:00 am |
Microencapsulation of Omega-3’s and Carotenoids Using
the BASF Beadlet Technology Process, Dr. John Foley, BASF |
9:30 am
|
Application of Flavor Encapsulation in Chewing Gum,
Dr. Marc A. Meyers,
Meyers Consulting |
10:30 am
|
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 fl avor beads |
11:00 am |
TBA
|
11:30 am |
Commercial Applications of Microencapsulation in Foods and
Beverages, Dr. Anil Gaonkar, Kraft Foods |
12:00 noon |
Seamless Capsule Technology: Reduction in Capsule Size for
Applications in Flavor, Food and Dietary Supplements, Mr. Daisuke
Tagawa, Morishita Jintan Co. Ltd. Japan |
12:30 pm
|
No Official Lunch Planned (Bus Leaves at 1:30 pm) |
|
PLANT VISIT - AVEKA INC. - Woodbury, MN |
1:30 pm |
Departure from hotel to Aveka, Inc. facility in Woodbury, MN |
2:00 pm
|
Arrival at Aveka, Inc. for Demonstrations
|
| |
Demonstrations
• Carbohydrate Extrusion Encapsulation
• Coacervation of Flavors
• Alginate Beadlet - Flavor in the Core
• Liposome Formation on Microfluidics Units
• Spray Drying/Chilling
• Hands on Alginate Beads
• Urea-Formaldyde Microencapsulation
• Surface Modification by MAIC (Magnetically Assisted Coating)
• Wurster Coater – Microencapsulation – Coating Beads
• Review of Analytical and Quality Assurance Methods Used in
Microencapsulation
|
|
|
5:30 pm |
BBQ Dinner hosted by Aveka Inc. |
6:45 pm |
Bus leaves Aveka Inc., for return to hotel |
