Mini-Symposium: Functionalising ingredients by sustainable dry processing

Organisator Food Process Engineering

vr 6 maart 2015 12:45 tot 14:30

Locatie Axis, building number 118
Bornse Weilanden 9
6708 WG Wageningen
Forum room 321

12:45            Coffee/tea


13:00            Presentation by Prof Kaisa Poutanen - Technical Research Centre of Finland (VTT)

“Processing of oat dietary fibre for improved functionality as a food ingredient”


13:30            Presentation by Dr Ruud van Ommen – Technical University of Delft

“A scalable gas-phase process to produce nanostructured particles”


14:00            Presentation by Dr Maarten Schutyser – Wageningen University

“Dry fractionation for sustainable production of functional food ingredients”