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CfPA-The Center of Professional Advancement, New Brunswick, NJ
February 26-27, 2018
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 Course Description
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Organized by:
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CFPA-The Center of Professional Advancement |
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Invited Speakers:
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 Larry D. Ford, Ph.D., Director of Research and Development, Peak Foods |
Dr. Larry Ford is currently working for Peak Foods as Director of Research and Development. For over 35 years, he has worked in basic research, product development, food ingredient development and technical management for Kraft Foods, Rembrandt Foods, Cargill and Peak Foods. His work experience has covered a broad range of food emulsion, suspension and foam-based products including pourable salad dressings, margarine and spreads, mayonnaise, ice cream, processed cheeses, cheese powders, dairy flavors, whipped toppings etc. He has 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.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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Jmorbit@cfpa.com
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