Food & Feed Applications Workshop 2026

Anton Paar Netherlands is pleased to invite you to our upcoming Food & Feed Applications workshop, dedicated to exploring the expanded analytical and processing capabilities of the Brabender product portfolio, which is now part of Anton Paar.

This one-day event focusses on material behavior, ingredient performance and quality challenges in typical food and feed development – supported by practical demonstrations and in-depth application knowledge.

Workshop Topics:

• Starch and raw material functionality
  • Rapid viscosity and enzyme activity monitoring (ViscoQuick)
  • Understanding starch gelatinization and pasting behavior to food & feed applications
     
• Dough, gluten & flour performance: FarinoGraph / Extensograph analysis.
  • Water absorption and dough development behavior using the FarinoGraph
  • Measuring dough resistance and extensibility using the ExtensoGraph
  • Understanding gluten quality, elasticity, stretching behavior and dough strength
     
• DSC: Thermal properties of food and feed ingredients
  • Thermal stability, melting transitions and ingredient compatibility
  • Processing effects such as retrogradation or drying behavior
  • Gelatinization and denaturation of starches and proteins
     
• Particle size and shape analysis
  • Measuring particle size distribution for powders, grains and feed components
  • Understanding practical shape and its impact on flowability, texture and efficiency
  • Linking particle morphology to processing behavior and product quality

This workshop features presentations and interactive sessions in the Anton Paar demo lab, providing a practical experience with the Anton Paar / Brabender instruments. Don’t miss-out – register early in advance to secure your spot!

Miejsce: Breda, Nederland, Anton Paar Netherlands B.V. Breda
Liczba uczestników: 21
Koszty: Free of Charge
Koniec rejestracji: 3 cze 2026

Osoba kontaktowa i rejestracja:
Kevin Kools
tel.: +31 (0)162 31 92 50
sales.nl[at]anton-paar.com