Science, Functionality and Application
09.30 Welcome and Introduction, Dr. Parkash Kochhar, Reading, UK.
09.35 Emulsifiers: Classification and Structures, Morgens Nielsen, Braband, Denmark.
10.05 Emulsifier functionality, Morgens Nielsen, Braband,
10.35 Emulsifying properties of lecithin, Willem van Nieuwenhuyzen, Limmen, The Netherlands.
11.05 Coffee Break
Functionality of hydrolysed lecithin in
Schuster, Hamburg, Germany.
12.00 Water permeability of lipid-based emulsifiers, Susanne Lund, Braband,
13.30 Interactions of emulsifiers with food components, Willem van Nieuwenhuyzen, Limmen, The Netherlands.
14.00 Impact of ingredient interactions on emulsion stability, Prof. Paul Van der Meeren,
14.30 Effects of emulsifiers on lipid oxidation in emulsion systems, Dr. Parkash Kochhar, Reading, UK.
15.00 Coffee Break
15.30 Microscopic techniques for studying interactions in emulsion systems, Han Blonk,
16.00 Characterisation of emulsion formation and coalescence by NMR methods, Prof. Paul Van der Meeren, Gent, Belgium.
Analysis of emulsifiers in food products, ntba, RSSL,
Sunday 25th September
Introduction, Dr. Parkash Kochhar, Reading, UK
09.30 Influence of emulsifiers on crystallisation kinetics of fats, Prof. Kyo Sato, Hiroshima, Japan
10.00 Emulsifiers in chocolate and chocolate-related products, Dr Philippe Rousset,
10.30 Emulsifiers for fillings, Susanne Lund, Braband,
11.00 Coffee Break
11.30 Phospholipids and their fractions as functional foods, Elke Schuster, Hamburg, Germany.
12.00 Regulatory aspects of emulsifiers, Willem van Nieuwenhuyzen, Limmen, The Netherlands.
12.20 General Discussions
The course should be of interest to chemists, physicists, food scientists/ analysts/quality control developers, emulsifier producers and users, and researchers in the field of emulsion systems. The course should be invaluable to emulsion scientists and food technologists with a need to broaden their skill and to food company managers, whose responsibility is to ensure production of improved quality of a wide range of food products and to meet the ever-growing high quality demand of modern consumers.
Registration and Fees
Until 26 August 2005
after 26 August 2005
Euro Fed Lipid Members
Fees include instruction material, coffee break and lunch.
European Federation for the Science and Technology of Lipids (Euro Fed Lipid) e.V.
P.O. Box 90 04 40
60444 Frankfurt am Main
Cancellations received on or before 26 August 2005 will be refunded less a 50 Euro processing fee. After that date 50% of the paid registration fee will be refunded. If the short course is cancelled for whatever reason, paid fees will be refunded. Further recourse is excluded.
can either book your accommodation
the ISF Congress Hotel which is the Hilton Prague by contacting
190,00 for a single room, quote
"ISF" when making a reservation)
you can contact AVE Travel (Petra.Streblova@avetravel.cz,
Tel.: +420-251091122) for accommodation at the Hotel Mucha and
other Hotels in
(Quote ?Euro Fed Lipid? when making a reservation)
are responsible for their own
hotel bookings, all accommodation is
availability at the time of booking.
a) by public transportation: bus 100 -> Zlicin Station X metro line B -> Florenc Station (CZK 12,-, app. 1 hour)
b) by airport shuttle bus directly to the hotel (CZK 360,-, app. 30 minutes)
c) by taxi directly to the hotel (CZK 650,-, app. 20 minutes)
From Prague Main Station the Hoel can be reached as follows:
a) by public transportation: metro line C -> Florenc Station (CZK 12,-, app. 5 minutes)
b) on foot (app. 15 minutes)
c) by taxi (CZK 200,-, app. 5 minutes)
To reach the Hotel Mucha by car please make use of the location map.