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Lunch and Learn: Food Science

Join us at University of Guelph (room FS128, in the Food Science Building ) for a one day seminar to explore the latest advances in the food & feed industry!

Presented by Mr. Markus Loens and joined by special guest Prof. Iris Joye from University of Guelph. 

Brabender has recently become part of the Anton Paar family, and we want to provide our customers with the opportunity to learn about these instruments.

Here is a brief overview of the seminar's pivotal subjects:

✔ Extruder: Twin Screw Extruders (TwinLab series) – These measuring extruders, designed for lab and pilot scale, provide comprehensive diagrams with recorded measurement parameters, giving you a deeper understanding of the materials you work with. Every step of the process is tracked and recorded, offering insights into the characteristics of the extruded materials.

✔ MT-CA: Universal Moisture Analyzer – The perfect choice for moisture determination in powders like flour, tobacco, and solid items. It uses predefined methods that meet international standards.

✔ FarinoGraph: Flour and Dough Analyzer – This analyzer determines the water absorption of flour and the rheological properties of dough. It ensures confidence in the quality of grain, flour, and dough across the entire value chain.

✔ Amylograph: Standard Flour Viscometer – This instrument adheres to critical national and international standard for measuring starch gelatinization and enzyme activity, including ICC, AACCI, and ISO. This guarantees flour baking quality throughout the value chain and aligns with the global language of flour analysis through Brabender/Amylograph Units (BU/AU).

In addition: Bring your samples and find out which instrument perfectly suits your materials and analytical needs. Don't miss out on this unique opportunity to enhance your knowledge and connect with professionals in the field. Register today to secure your spot.

*Lunch is provided*

 

Markus Löns, Prof. Iris Joye (English)

Địa điểm: Guelph, Canada, Food Science Building at the University of Guelph Guelph
Ban tổ chức: Silvia Soranz
Kết thúc đăng ký: 18 thg 6, 2024

Người liên hệ và đăng ký:
Garine Sarkissian
SĐT: +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). The focus of her M.Sc., Ph.D. and part of her postdoctoral research was on Cereal Science. She joined the Department of Food Science at Guelph in 2016. Prior to this appointment, she was appointed as assistant professor Food Biophysics at the University of Leuven. Her research focuses on protein structure, chemistry and functionality during cereal processing and the use of cereal biopolymers to design encapsulation and delivery systems for bioactive and food quality improving molecules.