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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 |
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| 9:00 |
Hydrocolloids (excluding starch) |
Kieran Quinn
Danisco |
| 10:15 |
Probiotics |
Kieran Quinn
Danisco |
| 11:15 |
Refreshments |
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| 11:30 |
Flavours |
Polyanne Boy
Season to Season |
| 12:15 |
Sweeteners |
Alrina Fourie
Tate and Lyle |
| 13:00 |
Lunch |
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| 13:45 |
Rice Starch |
Adri Sheppard
Savannah Fine Chemicals |
| 14:45 |
"Wow" ingredients |
Sharon Bolel
Sharon Bolel Chemical Marketing |
| 15:45 |
Refreshments |
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| 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
Please click here to download registration form.
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