Participation in this Workshop by individuals with interest in food material properties in dehydration and agglomeration processes and using dehydration processes, such as spray drying for protection of sensitive food components, e.g. vitamins, in food ingredients and products is encouraged. This Workshop will take place in Room 247, Food Science and Technology Building, University College Cork on 7 March 2013.
The key area of the Workshop is food solids properties in spray drying and stability of sensitive components in dehydrated food structures. The Workshop will be of particular interest to those responsible for process and product development in the areas of food ingredients, dairy ingredients and infant formula manufacturing. This Workshop will emphasise findings of the Department of Agriculture, Food and Marine funded project BAS FIRM 08-RD-C-695 on Biosensitives Advanced Stabilisation as well as introduce a recently funded project (SolidFood 11-F-001) on Formulation and Design for Structure and Stability. An important part of this project is a task on Industrial Applications as well as an Applications Forum in which participation from the Irish food industry is invited with a novel opportunity to use project findings and possible further engagement in related private research contracts.
There will be a fee of €75 to cover local workshop organisation costs, including registration material, lunch and coffee. A few places will be made available to registering postgraduate students.
For queries and registration please contact Professor Yrjö H. Roos by email at yrjo.roos@ucc.ie by 22 February 2013.
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