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Canadian Flour & Grain Quality: Insights, Innovation & Instrumentation

Anton Paar Canada cordially invites you to a specialized Technical Seminar & Training Series designed to advance our shared understanding of flour, grain, and dough quality control, with a specific focus on Canadian market dynamics, scientific principles, and regulatory frameworks.

 

This seminar is crafted to enhance the technical knowledge of Anton Paar’s team and collaborators by addressing:

 

•Cereal chemistry & flour composition

•Dough processing and rheology

•Canadian food industry trends and consumer requirements

•Regulatory and analytical standards

 

We aim to empower our teams with practical and theoretical expertise through in-depth modules, expert-led training, and live demonstrations.

 

Day 1:

Time: 9:00AM to 4:00PM

 

Module 1 – Grains, Composition of Flour & Cereals 
Fundamental concepts of flour chemistry and their influence on food quality.

•Focus areas: starch structure, gluten function, enzymatic activity, moisture & ash content

•Hands-on: GlutoPeak, Viscograph

 

Day 2:

Time: 9:00AM to 4:00PM

 

Module 2 – Flour and Cereal Processing Stages
How milling and dough processing affect product performance.

•Topics: milling process, particle size, fermentation, rheology

•Hands-on: Extensograph, Farinograph

 

Module 3 – Key Food Quality Parameters 
Techniques to ensure quality and compliance with Canadian standards.

•Topics: water absorption, gluten strength, viscosity, crispiness

•Hands-on: Farinograph, extrusion systems, additive impact analysis

Prof. Iris Joye, Ghane Moradkhani (English)

Venue: Montreal, Canada, Anton Paar Canada St. Laurent
Organizer: Anton Paar Canada
End of registration: Aug 15, 2025

Contact person and registration:
Garine Sarkissian
Tel.: +1 514 788 4862 213
garine.sarkissian[at]anton-paar.com

Iris Joye

Iris Joye completed her B.Sc., M.Sc. and Ph.D. in Bioscience Engineering at the University of Leuven (KU Leuven, Belgium) and also post-doctoral work under advisorship of Dr. Jan A. Delcour. She also worked as a postdoctoral fellow supported by a Marie Curie Fellowship at the University of Massachusetts in the research team of Dr. D. Julian McClements. She joined the Department of Food Science at Guelph as Cereal Science faculty in 2016. Her research focuses on all aspects of cereal processing, with special emphasis on protein structure, chemistry and functionality and the use of cereal biopolymers to design encapsulation and delivery systems for bioactive and food quality improving molecules.

Ghane Moradkhani

A Product Specialist at Anton Paar Canada since 2025, Ghane brings a strong background in polymer and materials science to his role. He supports a broad range of applications in both food (flour and dough analysis) and polymer processing, providing technical expertise on Brabender systems such as the Farinograph, GlutoPeak, Extensograph, and twin-screw extruders. With experience in both research and industry, Ghane is dedicated to helping customers find practical and innovative solutions.