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Gums and Hydrocolloids

  January 07, 2015  
CfPA-The Center for Professional Advancement, New Brunswick, NJ
May 5-7, 2015

Who Should Attend
Professionals who will derive the greatest benefit from this course are scientists with some background in the chemistry and rheology of gums in the following industries:

  • Food 
  • Pharmaceutical
  • Cosmetic

Those with a more extensive background will also find this course valuable since the course takes a fresh approach to integrating chemistry, rheology and functionality to research and product development applications.

This course is designed for practicing food scientists and technologists who wish to develop a pragmatic knowledge of hydrocolloid technology and its utilization in food product development. Although pharmaceutical and cosmetic applications are not specifically covered in this course, the principles presented are easily extended to applications in those two fields.

Almost all processed foods depend upon hydrocolloids, as additives, ingredient constituents or processing aids, for their functional, textural, and organoleptic properties. Current developments in such areas as low/no fat foods, fiber enhanced foods and designer health foods are critically dependent upon hydrocolloids.

This course will review the chemistry, properties and utility of contemporary food grade hydrocolloids and their functional applicability to traditional, novel and new product development.

In addition to the formal program, you will have ample time to discuss your technical problems or interests with the entire faculty, who have a combined total of well over 100 years of industrial experience.

Organized by: CfPA-The Center for Professional Advancement
Invited Speakers: Alan H. King, Ph.D.; Hydrocolloids Consultant, A.H. King Associates

Alan H. King, Ph.D., is a Hydrocolloids Consultant with more than forty years of diversified experience in the field of hydrocolloid technology. For most of that time he was with Kelco/Merck, finally retiring from Monsanto/ NutraSweet in 1999. Dr. King worked in the hydrocolloid technical service area and applications R&D, where he gained diverse experience in virtually all food application areas, as well as in many pharmaceutical and cosmetic areas where hydrocolloids are used. During his career, Dr. King has presented hundreds of seminars and numerous short courses throughout the United States, as well as in Canada, Mexico and the United Kingdom. He is currently an Adjunct Professor in the Food Science Department at Rutgers University, works with the Center for Advanced Food Technology (at Rutgers) and has established his own consulting business.
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: sberg@cfpa.com
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