From Taste to Tech: A Journey through Food Analysis

From determining the viscosity and mouthfeel of chocolate to the analysis of particle size of food powders to measuring the oxidation stability of packed products to investigate shelf life. With our measuring solutions, overcome the various challenges in food processing, storing, mixing and fully control your production as well as your end product with our vast instrument portfolio.

In collaboration with SAAFOST (South African Association for Food Science & Technology) and the University of Pretoria join us on Thursday, 19 September 2024 where we will delve in the various food analysis techniques presented by Anton Paar's portfolio.

Agenda:

• 09h00 to 10h00: Registration
• 10h00 to 11h00: Density and Refractometer – presentation and theory
• 11h00 to 11h10: Break
• 11h10 to 12h10: Viscosity - presentation and theory
• 12h10 to 12h40: Light lunch
• 12h40 to 13h40: Rheology - presentation and theory
• 13h40 to 14h00: Break and mini expo
• 14h00 to 15h00: Guest speaker TBC
• 15h00 to 15h10: Break
• 15h10 to 16h10: Particle Characterization - presentation and theory
• 16h10 to 16h20: Break
• 16h20 to 17h20: Solid density - presentation and theory
• 17h20 to 17h40: Oxidation Stability
• 17h40 to 18h00: Networking
• 18h00 to 20h00: Three Course Dinner - presented by University's of Pretoria's Consumer Science department

Location information:

• Venue: University of Pretoria 
• Department: Faculty of Natural and Agricultural Sciences
• Room: 2-33, Old Agriculture Building

Lieu: Pretoria, Afrika-Borwa, University of Pretoria Hatfield, South Africa
Fin de l'inscription: 16 sept. 2024

Personne à contacter et inscription:
Lorin Renaud
Tél.: +27 10 443 0965
Lorin.renaud[at]anton-paar.com