Craft. Measure. Perfect. Technology for the Modern Food Lab

Join us for an exciting deep-dive into the science behind your favourite foods and how modern analytical technologies ensure consistent quality, texture, and taste. 

Gain expert insights from international guest Dr. Banu Sezer, alongside local specialists Poifo Dipholo and Tracy Mashiane, as they share their knowledge on:

Crafting the Perfect Chocolate

• Viscosity & Rheology
• Crystallization Monitoring
• Density & Fat Content Determination

From Grain to Flour

• Water Absorption & Gluten Strength
• Dough Mixing & Gelatinization (Brabender 3-Phase System)

Dairy Excellence

• Stability & Shelf-life Prediction
• Texture & Rheology of Dairy
• Particle Size Analysis

The Sweet Science

• Sugar Purity, °Brix, and Optical Rotation
• Inversion Monitoring
• Crystallization Control

Instrument Showcase on:

• DMA Series – Density & Concentration Measurement
• ViscoQC Series – Viscosity Testing of Chocolate, Syrup & Dairy
• Litesizer Series – Particle Size & Shape in Powders and Liquids
• Brabender Systems – Complete Dough Analysis
• RapidOxy 100 – Oxidation Stability Testing

Agenda

• 08:00 to 09:00: Arrival & Registration (with coffee/snacks)
• 09:00 to 10:30: Session 1 – Chocolate & Dairy Measurement Techniques
• 10:30 to 10:45: Break
• 10:45 to 12:00: Session 2 – Grain, Flour & Rheology Tools
• 12:00 to 12:45: Light Lunch & Networking
• 12:45 to 13:45: Session 3 – Sugar Purity, Moisture & Oxidation Stability
• 13:45 to 14:15: Lab tour
• 14:15 to 15:00: Q&A and Closing Remarks

Additional information:

• Complimentary Sample Analysis: Limited to one sample per company. Samples will be analyzed following the workshop.
• Lab access: Please wear closed shoes

Lieu: Johannesburg, Afrika-Borwa, Anton Paar South Africa Johannesburg
Fin de l'inscription: 2 sept. 2025

Personne à contacter et inscription:
Ms Lorin Hosken
Tél.: +27 82 900 5623
lorin.hosken[at]anton-paar.com