Why attend:
This course will include a basic introduction to surfactants present naturally in foods as well as added material. There will be a number of practical demonstrations covering selected interfacial methods with potential applications to foam and emulsion systems. It is aimed at scientists and food technologists who are interested in understanding the basic concepts of surface science and its application to real food systems. It would also be of benefit to personnel involved with quality control, and product and process development, as well as those with an interest in low fat products.

"Many foods are mixtures of different components, creating complex foams and emulsions. The way that these phases interact and their stability will affect various aspects of product quality, so understanding their science is crucial to optimising product quality. The main aim of this course is to provide a good understanding of these interfacial phenomena relating to key food ingredients such as proteins and emulsifiers. It will highlight a number of practical techniques that can be used to characterise aerated and emulsion based foods.

Sarab Sahi – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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