Webinar – Characterization of food products
Date: - Categories: Webinar
Thursday, May 23rd (4:00 PM CEST) – Webinar: Thermal Analysis and Calorimetry for characterizing food products
Live webinar using Microsoft Teams
The composition of food, consisting mainly of carbohydrates, lipids, proteins, and water, along with trace minerals and organic compounds, significantly impacts its attributes such as texture and shelf life.
Processing methods, which often involve heating, cooling, or applying pressure, also influence food structure and properties.
Thermal analysis and calorimetry techniques like DSC, TGA, and isothermal calorimetry measurements are powerful tools used to study these changes.
They provide insights into melting, crystallization, gelatinization, decomposition and overall thermal behavior of food ingredients, enabling researchers to optimize processing, assess food quality and safety, and develop new products with desired characteristics.
Registration
Information
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Topic
Thermal Analysis and Calorimetry for characterizing Food products
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Date
Thursday, May 23rd, 2024
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Time
30 minutes : 4:00 PM CEST (UTC+2)
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Language
English
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Presenter
Rémi André
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Presenter’s Location
Lyon (FRANCE)
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Once you made your registration, you will receive a confirmation in order to add the event in your calendar. Finally, you will receive the link to connect by Teams around 1 hour before the webinar.
After the event, a participation certificate can be provided to attendees upon request.
Learn more about the speaker
Rémi André
Marketing Manager
MICROCALVET & GASPRO expert