Ingredient Symposium Day

Suppliers of food ingredients to present selected classes of ingredients covering:

  • Basic technical background information, including functions and relevant legal aspects.
  • Aspects to consider when selecting ingredients for particular product applications.
  • Examples of commercial products where a particular ingredient functionality was employed
  • The range available to the product developer in the different classes of ingredients.
  • The presentations will include interactive demonstrations as far as possible within the time constraints.

PROGRAMME - INGREDIENT SYMPOSIUM DAY - 26 MAY 2011
8:30 Refreshments  
9:00 Hydrocolloids (excluding starch) Kieran Quinn
Danisco
10:15 Probiotics Kieran Quinn
Danisco
11:15 Refreshments  
11:30 Flavours Polyanne Boy
Season to Season
12:15 Sweeteners Alrina Fourie
Tate and Lyle
13:00 Lunch  
13:45 Rice Starch Adri Sheppard
Savannah Fine Chemicals
14:45 "Wow" ingredients Sharon Bolel
Sharon Bolel Chemical Marketing
15:45 Refreshments  
16:00 Colours Aret Meyer
Sensient Colors SA

We have space for 40 delegates for this symposium.

Cost

R 650 (VAT inclusive)

Venue

Class Room 2, New Food Technology Building, Bellville campus, CPUT Directions available upon request.

Contact Details

Cindy Hunlun, hunlunc@cput.ac.za, 021-953 8434
Jessy Van Wyk, vanwykj@cput.ac.za, 021-959 6176