8:15 am Welcome and Opening Remarks
  8:30 am Broad introduction to hydrocolloids and application areas
  9:00 am Hydrocolloid structures and impact on functionality
 9:30 am Seed gums (LBG, Guar, Tara)
10:00 am Product tasting, followed by Coffee/Tea Break and Networking
10:30 am Seaweeds (Agar, Carrageenan, Alginates)
11:00 am Fermentation hydrocolloids (Xanthan, Gellan) and uses in food applications
11:30 am Topic, TBA 
12:00 pm Topic, TBA
12:30 pm Lunch Break
1:30 pm Topic, TBA
2:30 pm Starch basics and applications
3:00 pm Hydrocolloids in flavor encapsulation,
3:30 pm Citrus fiber in plant based foods
  4:00 pm Product tasting — Followed by Coffee/Tea Break and Networking
  4:30 pm Hydrocolloids market trends and plant-based applications
  5:00 pm Plant based proteins in food formulations
  5:30 pm Use of hydrocolloids in plant-based applications
  6:00 pm Tree exudates (Acacia, Karaya etc.)
  6:30 pm Program Ends
  7:30 am Depart the hotel for Company 1
  8:05 am Tour and Presentation at Company 1
 9:35 am Depart Company 1 for Company 2
10:45 am Tour and Presentation at Company 2
1:15 pm Lunch at Company 2
1:45 pm Depart Company 2 for Company 3
2:15 pm Tour and Presentation at Company 3
4:00 pm Depart for Company 3 for the hotel
5:00 pm Arrive Hotel (Estimated arrival may be different based on traffic)