| 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
|
