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EuroFed Lipid Congress

The 13th EuroFed Lipid Congress has the theme of "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health".

Listen to our presentations and come and meet us.

11th Practical Short Course - Functional Lipids - Oils and Fats Emulsions and their Applications in Food Systems
Sunday Sep 27

  • 9:30 - 10:00   Influence of Processing and Functional Ingredients on the Quality of Crystallized Fat Products, Mrs. Pernille Gerstenberg, DuPont Nutrition Biosciences, Denmark
  • 10:00 - 10:30   Functional Role of Emulsifiers and Interesterified and Fractionated Hardstocks in Product Structuring, Mr. Kaustuv Bhattacharya, DuPont Nutrition Bioscience, Denmark
  • 11:30 - 12:00   Emulsifiers in Bakery Applications, Mr. Kaustuv Bhattacharya, DuPont Nutrition Bioscience, Denmark

 

At the conference: 13th Eurofed Lipid 27–30 September 2015 · Florence · Italy - Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health
Monday Sep 28

  • 13:50 – 14.10   The Role of Functional Ingredients on Analogue Cream Cheese Processed by Margarine Technology by B. Sehested, K. Bhattacharya, P.G. Kirkeby, Brabrand/DK
  • 14:30 – 14.50   Distilled Monoglycerides – A Review of different Types and their effects on Water-in-oil Emulsions of Varying Total Fat content for Retail and Industrial Applications by K. Bhattacharya, B. Sehested, P.G. Kirkeby, Brabrand/DK

 

For further details about the congress please click here