Teagasc Food Gateways Event21 November 2018 21 November 2018
Venue Moorepark, Fermoy, Co Cork
This unique event will showcase the latest developments in food structure research and design.
See how understanding of food material science can be applied to the production of high-quality products and contribute to competitive advantage for the Irish food industry.
Our exciting line-up includes a range of speakers from academia and industry with a focus on Food Structure. Speakers will cover areas such as processing, digestion, nutrition, analytical techniques, image analysis and much more. See programme below for full details. Experience our technologies first hand with two fully interactive areas showcasing the latest analytics employed by Teagasc.
|9:15am||Registration, coffee and viewing of exhibits and interactive areas.|
|9:45am||Welcome (Dr. Sean Hogan) and Introduction (Professor Gerry Boyle, Director).|
|10:00am||Professor Stephan Drusch, Technical University of Berlin. Interfacial Properties and Impact on Functionality in Spray-dried Emulsions.|
|10:30am||Dr. Christopher Hartmann, Nestlé Research, Lausanne.
Understanding Food Oral Processing to Guide Food Structure Design.
|11:00am||Professor Sylvie Turgeon, Laval University, Quebec.
What is the impact of food matrix on nutrient bioaccessibility and their metabolic responses?
|11:30am||Tea/Coffee and viewing of exhibits and interactive areas.|
|12:00pm||Professor Sally Glass, University of Melbourne. The ARC Dairy Innovation Hub: an Australian Perspective.|
|12:30pm||Dr. Alessandro Ferragina, University of Padova. Applications of Spectroscopic Techniques in the Agri-Food Sector.|
|1:00pm||Dr. Tamara Manuelian, arivis, Rostock. Food Material Research - 3D Imaging and the World of Virtual Reality (VR).|
|1:30pm||Lunch and viewing of exhibits and interactive areas.|
For further information please contact email@example.com
or Niamh O'Brien at 025 42313