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Suspensions and Emulsions in Pharmaceuticals and Food

  October 20, 2010  
CfPA - The Center for Professional Advancement, New Brunswick, NJ
January 24-25, 2011

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

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; Technical Transfer Liaison, Banner Pharmacaps Inc.

Dr. Edgar N. Jaynes, Jr., CQE, is Technology Transfer Liaison at Banner Pharmacaps Inc., a manufacturer of soft gelatin capsules and Soflet® Gelcaps enrobed tablets and caplets. In this position, he is responsible for transferring products from R&D to Operations, and for transferring external technologies into the company. He has held several positions at Banner in the areas of Business Development, Market Research, Quality Investigations, Competitive Intelligence and Pharmaceutical Product Formulation. He has taken part in development and commercialization of several prescription and OTC products.

Prior to joining Banner, Dr. Jaynes held science and management positions in Technology Development at Campbell Soup 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.

Dr. Jaynes has developed product prototypes in a wide range of food, personal care, and pharmaceutical products, in addition to investigating and correcting manufacturing exceptions.
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: sberg@cfpa.com
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