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Register for the Practical Encapsulation / Microencapsulation Program
16th Industrial Workshop:
Microencapsulation: Ingredients, Applications & State-of-the Art Processing
(Technology Reviews and Demonstrations, Product Tasting, B2B Appointments,
Plant Visit, Case Studies)
Tuesday and Wednesday, August 22-23, 2017,
Hyatt Regency, Bloomington, MN

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TENTATIVE PROGRAM
Tuesday, August 22, 2017
7:30
Registration
8:00
Microencapsulation Market Review and Commercial Applications,
Marc Meyers, Balchem Corporation, USA
8:30
Creating Encap Ingredients via Coacervation and Chemical Processing, James Oxley, Southwest Research Institute, USA
9:00
How to Modify Functionality with Microcapsules - Protection Against Oxidation, Controlled Release, and/or Target Release, Adeline Callet, Creathes, France
9:30
Comparing and Contrasting Various Processes of Encapsulation,
Gary Wada, Watson, Inc., USA
10:00
Alginate Beadlet Encapsulation - Flavor in the Core. Bob Sobel, FONA International
10:10
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
Delivering Texture, Flavor and  Color in Baking Applications via Microencapsulation, Aaron Dare, SensoryEffects Division of Balchem, USA
11:00
The Three Big Issues of Microencapsulation: Water, Oxygen and Heat, Willie Hendrickson, AVEKA, USA
11:30
Extending the Functional Capabilities of Dietary Ingredients via Nano-Encapsulation, Charles Brain, Ingredients Innovations Intl., USA
12:00
Case Study: Development of A Taste Masking and Oxidative Stability of Polyunsaturated Fatty Acids (PUFA) Products By Matrix Encapsulation, Ed Godek, Glatt Air Techniques Inc., USA
12:30
Networking Lunch
13:30
Matrix Encapsulation of “Sub Micron Particles”, Rolf Tona, Erbo Spraytec AG, Switzerland
14:00
Hot-Melt Fluid-Bed Ingredients: Understanding the Hurdles,
Thomas, Tongue, IFP, Inc. USA
PLANT VISIT - Innovative Food Processors, Inc.
15:00
Departure from hotel to Innovative Food Processors, Inc.
16:00
Arrival at 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.
19:00
Dinner sponsored and hosted by Innovative Food Processors, Inc.
21:00
Bus leaves Innovative Food Processors, Inc. for return to hotel
22:00
Arrive at hotel (Estimated time of arrival at hotel depends on traffic)
 
Class Class Class
Wednesday, August 23, 2017
8:00
Encapsulated Flavors via Matrix Encapsulation in Polysaccharides.
Bob Sobel, FONA International, USA
8:30
Selection of Materials Used in Encapsulating Bioactives, Gary Reineccius, Department of Food Science and Nutrition, University of Minnesota, USA
9:00
Ingredient Formulation: Economics of Various Controlled Release Processes, James Oxley, Southwest Research Institute, USA
9:30
Evaluation of Different Encapsulation Methods for Flavor Oils: Spray Drying, Fluidized Bed Spray Drying Agglomeration, Fluidized Bed Spray Granulation, Henning Falck, NEUHAUS NEOTEC, 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
Encapsulated Vitamins and Minerals, Increasing Repeat Sales of Fortified Foods, Alice Wilkinson, Watson, Inc., USA
11:00
Benchtop Encapsulation Technology:  Development and Scale-up for Spray Drying, Debra Repko, BUCHI Corporation, USA
11:30
Box Lunch
11:45
Departure from hotel to Food Science and Nutrition Department, University of Minnesota, MN
12:00
Demonstration of Microencapsulation of Flavor Ingredients: Pilot Plant Dryer - Food Science aand Nutrition Department, University of Minnesota
13:30
Departure from Food Science aand Nutrition Department, University of Minnesota to AVEKA, facility in Woodbury, MN
14:00
Arrival at Aveka, Inc. for Demonstrations
  DEMONTRATIONS AT AVEKA
- Carbohydrate Extrusion Encapsulation
- Coacervation of Flavors
- Bench Top Encapsulator Demonstration on Alginate Beads
- Liposome Formation on Microfluidics Units
- Spray Drying/Chilling - Urea-Formaldyde Microencapsulation
- Surface Modification by MAIC (Magnetically Assisted Coating)
- Wurster Coater
- Microencapsulation - Coating Beads
- Review of Analytical and Quality Assurance Methods

17:30
BBQ Dinner hosted by AVEKA
18:45
Bus leaves AVEKA, for return to hotel
19:30
Bus arrives at hotel (Estimated time of arrival at hotel depends on traffic)
 
Class Class Class
Venue:

Hyatt Regency, Bloomington, MN
HYATT REGENCY BLOOMINGTON-MINNEAPOLIS
3200 EAST 81ST STREET\
BLOOMINGTON, MN 55425- US
Telephone:   (800) 591-1234
Fax: (800) 591-1234

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REGISTER NOW
Registration Rate before July 11, 2017
$895
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Registration Rate after July 21, 2016
$995
Academic Registration Fee
$795

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/minneapolis.html

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