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Register for the Practical Encapsulation / Microencapsulation Program

Chemistry, Technologies, Economics, Materials, Applications and Plant Visit
Tuesday and Wednesday, August 20-21, 2019

HYATT REGENCY by Mall of America, Bloomington, MN

This course provides a comprehensive summary of particle technology, microencapsulation chemistry,
review of processing steps, and materials. Economics of product development will be also discussed Speakers
from industry and academia will review use of different materials and their effect on stability, loading and
product quality. In addition, the experts from industry will cover microencapsulation applications, case studies
and product tasting using commercially available samples. It is a practical crash course for marketing, technical
and plant personnel, and it also provides the opportunity for experienced participants to meet experts in the
field to discuss their current problems and enhance their product innovation or plant operation. Program is
also designed for recent graduates and newcomers to food, pharma and dietary supplement industries,
processors; product formulators; chemists and technicians; and marketers and business managers who
desire to be familiar with particle technology and microencapsulation.

Download the program brochure


Tuesday, August 20, 2019
Registration Opens
Welcome by Introductions, Dr. Sefa Koseoglu, President, Bioactives World Forum, USA
Taste-Masking and Controlled Delivery of Functional Ingredients, Dr. Robert M. Sobel, Vice President of Research and Innovation, FONA International Inc. USA
Update on Materials Used in Microencapsulation, Gary Reineccius, University of Minnesota, USA
Benchtop Encapsulation Technology: Development and Scale-up for Spray Drying, Debra Repko, Product Manager-Spray Drying and Encapsulation, BUCHI Corporation, USA
10:00 Tea / Coffee Break
Particle Size Characterization, TBA
Microencapsulation Technologies, Dr. James Oxley, Staff Scientist, Southwest Research Institute, USA
Box Lunch
Departure from hotel to Food Science and Nutrition Department, University of Minnesota, MN
Demonstration of Microencapsulation of Flavor Ingredients: Pilot Plant Dryer - Food Science and Nutrition Department, University of Minnesota
Departure from Food Science and Nutrition Department, University of Minnesota to AVEKA, facility in Woodbury, MN
Arrival at AVEKA, Inc. for Demonstrations
  • Agglomeration & Blending
  • Alginate Encapsulation
  • Prilling & Screening
  • Spray Drying & Wurster Coating
  • Surface Modification by MAIC
  • Jet Milling / Bead Milling
  • Analytical & Quality Assurance Methods Used in Microencapsulation
BBQ Dinner Hosted by AVEKA
Bus leaves AVEKA, for return to hotel
Bus arrives at hotel (Estimated time of arrival at hotel depends on traffic)
Class Class Class
Wednesday, August 21, 2019
7:30 Registration
8:30 Fundamentals and Opportunities in Flavor Encapsulation, Dr. Robert M. Sobel, Vice President of Research and Innovation, FONA International Inc. USA
9:00 Starch and Gum Acacia for Encapsulation: Structure, Functionality and Performance in Certain Applications, Yvonne Jin, Ingredion, USA
9:30 Creating Encap Ingredients via Coacervation and Chemical Processing, Dr. James Oxley, Staff Scientist, Southwest Research Institute, USA
10:00 Economics of Various Controlled Release Processes, Dr. James Oxley, Staff Scientist, Southwest Research Institute, USA
10:30 Tea / Coffee Break
11:00 Encapsulation of Vitamins and Minerals for Food Applications, TBA
11:30 Extrusion-Based Microencapsulation, Dr. Robert M. Sobel, Vice President of Research and Innovation, FONA International Inc. USA
12:00 A Case Study: Increasing the Value of CoQ10 with the Use of Nanoencapsulation Technology, Mr. Charlie Brain, President and CEO, 3i Solutions, USA
12:30 Networking Lunch
13:30 The Three Big Issues of Microencapsulation: Water, Oxygen and Heat, Dr. Willie Hendrickson, CEO/Founder, AVEKA, Inc, USA
14:00 Encapsulation of Hydrocolloids to Optimize Solubilizing Properties, Mr. Derek Holthaus, Scientist, TIC Gums, USA

Hot-Melt Fluid-Bed Ingredients: Understanding the Hurdles, Thomas, Tongue, Balchem, USA

15:00 Tea / Coffee Break - Products Tastings
15:30 Food Products Tastings
- 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
- Chewing gums using encapsulated flavors/sweeteners / acids
- Canned dough biscuits and rolls using encapsulated leavening (Sodium Bicarbonate)
- CoQ10 Taste and Palatability
16:00 Matrix Encapsulation of “Sub Micron Particles”, Dr. Dietmar Ranz, Head of Sales and Marketing, Erbo Spraytec AG, Switzerland
16:30 Relevant Parameters Affecting Continuous and Batch Fluid Bed Encapsulation Processes, Dr. Stephan Sternowsky, Director Technology, Neuhaus Neotec, Germany
17:00 Program Ends
sternmaid Class Class

Hyatt Regency
Bloomington - Minneapolis
3200 East 81st Street
Bloomington, Minnesota, 
USA, 55425
Tel: +1 952 922 1234

Special room rate - Microencapsulation 2019
Single/Double Room - $159


Bioactives World Forum - Functional Foods and Bioactives Ingredients Network
1902 Dartmouth Street, Unit R4, College Station, Texas 77840
Phone: +1 (979) 216-1210
Fax: +1 (979) 694-7031

Credit Card Payment
On-line Registration and credit card payment.
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