From Molecules To Market

18 June 2008 - 19 June 2008 
University of Ghent
 
This conference aims to review the latest research into the crystallisation and physical properties of fats.

It will cover research into pure triacylglycerols, fats alone and in products such as chocolate, spreads and emulsions, as well as non-food applications. Expert speakers from around the world will come together to share up to date developments on topics such as crystallisation, crystal structure, polymorphism and physical interactions in both model systems and real products. The first day will concentrate on the purer side of research while the second will look at the more applied aspects. Selected presentations from the meeting will be published as papers in a special issue of the European Journal of Lipid Science and Technology. This conference is recommended for both academic and industrial staff working on oils and fats, and fat-based food products. Take advantage of this gathering of fats experts to ensure that you remain aware of emerging knowledge in this area.

Further Details
Additional information about this event is available online