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Suspensions and Emulsions in Pharmaceuticals and Food

 
  January 30, 2012  
     
 
CfPA - The Center for Professional Advancement, Amsterdam, The Netherlands
9-10 July 2012


Who Should Attend
This program will benefit:
  • Scientists
  • Engineers
  • Managers
  • Technicians

Who work in the following areas:
  • Product Development
  • Process Development
  • Continuous Improvement
  • Pilot Plant Operation and Scale-Up
  • Research and Development
  • Regulatory Affairs/Quality Control
  • Technology Transfer

Description
This course is designed to provide a set of theoretical and practical tools for those interested in working with dispersed phases and predicting and understanding their sometimes complex behavior. The participant will learn to use the materials and processes needed to create dispersed-phase products, and to effectively solve problems arising during development. Troubleshooting existing commercial product problems will be emphasized as well. The theoretical underpinnings of emulsion and suspension behavior will be described to provide a backdrop for discussions of specific emulsifying and suspending systems. Current methods to analyze the behavior of dispersed phases will be described, as will methods to measure and predict stability of the products. Processing and scale-up issues specific to the type of equipment needed to create dispersed phases will also be discussed.

 
 
Organized by: CfPA - The Center for Professional Advancement
Invited Speakers:
Larry D. Ford, Ph.D.; Independent Consultant

Dr. Larry Ford is currently an independent consultant for the food and neutraceutical industries. For over 25 years, he was a Research Principal in research, product development, and food ingredient development for Kraft Foods. His work experience has covered a broad range of food emulsion and suspension-based products including pourable salad dressings, margarine and spreads, mayonnaise, ice cream, processed cheeses, etc. He has also spent considerable time studying oil/water interfaces in food systems in order to optimize the emulsification process, emulsion stability, and to enhance the interfacial properties of natural surfactants.

In 1982 Dr. Ford received his PhD degree in Physical Chemistry, specializing in Colloid and Surface Chemistry, from the University of Missouri at Rolla, Missouri.

Edgar N. Jaynes, Jr., Ph.D., CQE; Associate Director, Liquid Fill Soft Gel Pharmaceutical Development Services, Patheon Inc.

Dr. Edgar N. Jaynes, Jr., CQE, is Associate Director, Liquid Fill Soft Gel Group, in Pharmaceutical Development Services at Patheon. He leads a group of scientists and technicians who formulate prescription drug products in liquid dosage forms, including two-piece hardshell capsules, soft gelatin capsules, and bottles. The group also prepares clinical trial materials and small-scale commercial lots for a number of pharmaceutical clients.

Prior to joining Banner, Dr. Jaynes held science and management positions in Technology Development at Banner Pharmacaps in High Point, NC, Campbell Foods in Camden, NJ, Kraft Foods in Glenview, IL, and General Foods Corporation in Tarrytown, NY, as well as a position in Product Development at SC Johnson, Inc., in Racine, WI.

His postdoctoral and research faculty work at the University of Pennsylvania and at Case Western Reserve University included photoaffinity labeling of ribosomes to locate the site of amino acid transfer to a growing peptide chain, synthesizing of amino acid-carbohydrate hydrogels for drug delivery, and describing the structure and function of the core protein of cartilage proteoglycan subunits. He earned a PhD in Synthetic Organic/Bio-Organic Chemistry from the University of Wisconsin - Madison and a B.S. in Chemistry from West Virginia University. He is a Lieutenant Colonel in the Retired Reserves of the US Army Chemical Corps.

 

 
Deadline for Abstracts: n/a
 
Registration: Please click here for registration information.
E-mail: sberg@cfpa.com
 
   
 
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