 |
 |
 |
|
|
 |
Practical Short Course:
2nd Snack Food Processing and Product Formulation
6 - 7 September, 2007
"Het Pand", University of Ghent,
Ghent, Belgium |
Short Course Organizers:
|
|---|
 |
ID&A Ignace Debruyne & Associates
Tel: +32 (0)51 31 12 74
Mobile: +32 (0)476 46 07 98
Fax +32 (0)51 31 56 75
Email: snackfoods@scarlet.be |
 |
Filtration and Membrane World LLC
Tel: 979-764-8360
Fax: 979-694-7031
Email: sefa@koseoglu.com; Web: www.membraneworld.com |
 |
Snack Food Consulting
Tel: +90 216 661 3616
Mobile: +90 533 335 7806
Email: minanici@ttnet.net.tr |
This is a crash course for new plant personal
and opportunity for those who are experienced to meet
experts in the field to discuss their current problems
to enhance their plant operations. The course material
will also serve as a useful reference for processors,
product formulators, chemists and technicians as well
as business managers familiar with extrusion,
nutrition, snack food processing, extruded snacks and tortilla chips.
This is the only extensive program in Europe that covers
a wide range of topics with specific practical aspects!
Target Group
Decision makers such as product technicians, R & D engineers, engineering supervisors, QA technicians, project engineers, process improvement engineers, business development managers, sales and marketing specialists,
equipment manufacturers, product formulators, plant engineers,
processors, chemists, and technicians.
|
| List of Speakers |
- Mr. Frans Bakker, Dinnissen Process Technology, Netherlands
- Mr. Brian S. Cooke, Dallas Group, U.S.A.
- Mr. Steve Chandler, European Snacks Association, U.K.
- Dr. Ignace Debruyne, ID&A, Belgium
- Mr. Manuel Delgado, Clextral, France
- Dr. Wim van Dokkum, TNO, Netherlands
- Mr. Paul Field, Kliklok Woodman, UK
- Dr. Knut Franke, DIL, Germany
- Mr. Andy Gowing, Kiremko, Netherlands
- Mr. Jørn Gravgaard, The Solae Company, Denmark
- Mr. Douglas Hanify, Spray Dynamics, U.S.A.
- Mr. Mustafa Inanici, SFC, Turkey
- Mr. Henk Jan Meijer, TNO, Netherlands
- Mr. Steve Peirce, RIBUS Inc., U.S.A.
- Mr. Carel Pfaff, Kiremko, Netherlands
- Mr. Darren Pickford, TNA Australia Pty. Ltd., Australia
- Mr. Christopher Rubin, Bühler, Switzerland
- Mr. Jason Scott, Baker Perkins Ltd., U.K.
- Mr. Andy Sharpe, Aeroglide Europe, U.K.
- Mr. Arno Wördemann, Yamato Scale GmbH, Germany
|
| Technical Program |
| Thursday, September 6, 2007 |
| 8:30 |
Registration |
| 9:00 |
Snack Foods with Respect to Trends in Modern Snack Matrix Design and Product Development, Dr. Knut Franke, , DIL Germany |
| 9:30 |
Extruders in Snack Foods Preparation, Mr. Manuel Delgado, Clextral, France |
| 10:00 |
Fundamentals of Single and Twin Screw Extruders, Mr. Christopher Rubin, Bühler, Switzerland |
| 10:30 |
Coffee / Tea Break |
| 11:00 |
Consumer Trends in Snackfood Products, Mr. Steve Chandler, European Snacks Association, U.K. |
| 11:30 |
Soy Protein Products for Snacks and Energy Bars, Mr. Jørn Gravgaard, The Solae Company |
| 12:00 |
Lunch |
| 13:30 |
Optical Sorting Systems in Snack Food Manufacturing, Mr. Andy Gowing, Kiremko, The Netherlands |
| 14:00 |
Special Ingredients for Snacks, Mr. Steve Peirce, RIBUS Inc., U.S.A. |
| 14:30 |
Breakfast Cereal Manufacturing Technology, Mr. Manuel Delgado, Clextral, France |
| 15:00 |
Coffee / Tea Break |
| 15:30 |
Flavor Coating Techniques, Mr. Douglas Hanify, Spray Dynamics, U.S.A. |
| 16:00 |
New Snack and Cereals by Co-extrusion, Mr. Jason Scott, Baker Perkins Ltd., U.K. |
| 16:30 |
Snack Pellet Manufacturing Technology, Mr. Christopher Rubin, Bühler, Switzerland |
| 17:00 |
Potato Based Snack Foods: Chips, Dehydrated Potato etc., Mr. Carel Pfaff, Kiremko, The Netherlands |
| 17:30 |
Multihead Scales in Snack Food Applications, Mr. Arno Wördemann, Yamato Scale GmbH, Germany |
| 18:00 |
End of Day 1 |
|
| Friday, September 7, 2007 |
| 9:00 |
Bioactive Compounds for Snacks, Bars and Food Products, Dr. Wim van Dokkum, TNO, The Netherlands |
| 9:30 |
Oil Quality & Oil Management Systems in Snackfoods Frying, Dr. Ignace Debruyne, ID&A, Belgium |
| 10:00 |
Filtration Process and How to Improve the Quality of the Frying Oil and Extend the Life of the Oil, Mr. Brian S. Cooke, The Dallas Group, U.S.A. |
| 10:30 |
Coffee / Tea Break |
| 11:00 |
Vertical Form Fill Seal Machines - VFFS, Mr. Paul Field, Kliklok Woodman, UK. |
| 11:30 |
Troubleshooting of Extruded Snack Products, Mr. Mustafa Inanici, SFC, Turkey |
| 12:00 |
Lunch |
| 13:00 |
Absorption Coating by Means of Vacuum, Mr. Frans Bakker, Dinnissen Process Technologies, The Netherlands |
| 13:30 |
Snack Foods Drying, Mr. Andy Sharpe, Aeroglide, U.K. |
| 14:30 |
Developments in High Speed Packaging, Mr. Darren Pickford, TNA Australia Pty. Ltd., Australia |
| 15:00 |
Steam Frying Technology, Mr. Henk Jan Meijer, TNO, The Netherlands |
| 15:30 |
End of Short Course |
|
Registration rate includes short course manuals, lunch and coffee breaks
- On or Before August 6, 2007: 845 .00 € (EURO) - (21% VAT inclusive)
- After August 6, 2007: 965.00 € (EURO) - (21% VAT inclusive)
click here to download Registration Form as PDF
click here to download Registration Form as MS Word
Payment by Bank Transfers to
Ignace Debruyne & Associates - Snackfoods
KBC Bank, Izegem, Belgium
IBAN account number: BE33 7380 1743 3346 (BIC (Swift) code: KRED BEBB)
Check Payments: Check should be payable to
"SNACKFOODS Short Course" and mailed to:
Ignace Debruyne & Associates - SNACKFOODS
Haverhuisstraat 28, B-8870 Izegem (Belgium)
Contact Information for Registrations
Ignace Debruyne & Associates - SNACKFOODS
Haverhuisstraat 28, B-8870 Izegem (Belgium)
Tel: +32 (0)51 31 12 74
Mobile +32 (0)476 46 07 98;
Fax: +32 (0)51 31 56 75
E -mail: snackfoods@scarlet.be
|
Hotels in Ghent
click here to download the PDF |
|
|
|
|
|
 |
|
 |
|
|
