Organized by EIT Food, the University of Hohenheim and ETH Zürich on 18 February 2019, this small private online course aims to explore methods for the drying and encapsulation of food ingredients.
Among the expert speakers, Nicolas Descamps, PhD in Food Material Science, Manager of the Functional Properties Analytical Laboratory within Roquette R&D, will help the food scientists, technologists, chemists and food product developers, to better understand the fundamentals of the food drying and food encapsulation process.
Roquette to feature plant-based solutions in Specialized Nutrition and Nutraceuticals.
A one-day customer culinary event at Ferrandi Paris, French School of Culinary Arts. Market trends, culinary arts, application and marketing workshops... and much more!