Drage kolege,
Pozivate se da prisustvujete radionici ‘’Recent developments in microencapsulation of food ingredients’’ koja se realizuje u okviru Horizon 2020 projekta Innovative Food Product Development Cycle – FOODstars. Radionica će se održati 6 i 7. oktobra 2016. godine u prostorijama Naučnog instituta za prehrambene tehnologije u Novom Sadu, Bulevar cara Lazara 1, Edukacioni centar, III sprat. Za realizaciju programa radionice zadužen je Irski razvojni institut u oblasti hrane i poljoprivrede (Teagasc – Agriculture and Food Development Authority).
S obzirom da je broj učesnika radionice ograničen, za prisustvovanje radionici potrebno je izvršiti registraciju do koje se stiže od sa home page FOODstars-a http://foodstars.uns.ac.rs/ ili direktno putem linka eventbrite.com. Za učešće u radionici se ne naplaćuje kotizacija, a radni jezik radionice je engleski.
Radionica je pored akademske zajednice namenjena i predstavnicima lokalne prehrambene industrije i malih i srednjih preduzeća.
Srdačan pozdrav,
Milica Pojić, koordinator FOODstars projekta
Workshop
Recent developments in microencapsulation of food ingredients
Venue: FINS, Novi Sad, Serbia
6th and 7th October 2016
Program radionice
Četvrtak 6. oktobar
| 8:45 | Registration |
| 9:15 | Welcome address and overview of workshop Dr. Milica Pojic and Dr. Brijesh Tiwari |
| 9:30 | Food ingredients and additives Role of ingredients and additives for encapsulation |
| 10:45 | Tea and coffee break |
| 11:15 | Techniques for encapsulation Innovative techniques for encapsulation, entrapment and micro/nano encapsulation |
| 13:00 | Lunch |
| 14:00 | Group discussion/breakout session Group of 5, followed by presentation by group leader (5+2 min each) |
| 15:30 | Tea and coffee break |
| 15:45 | Presentations of each group |
| 16:30 | Discussion and wrap up |
Petak 7. oktobar
| 9:00 | Factors affecting stability of encapsulated ingredients Food quality incorporated with encapsulated ingredients |
| 11:00 | Tea and coffee break |
| 11:30 | Application of encapsulated probiotics in food (case study) |
| 12:30 | Lunch |
| 13:30 | Challenges and opportunities for encapsulation |
| 14:30 | Tea and coffee break |
| 15:00 | Discussion, wrap up and certificates |