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23-9-2010
Purification of bio-actives and functional ingredients
Ede, the Netherlands , Sep 23rd, 2010 & Sep 24th, 2010
Polysaccharides, oligosaccharides, proteins and peptides for higher added value.
Learn all about advanced technologies for purifying high value ingredients
In the course the following topics will be addressed:
- Status and new developments in membrane technology and chromatography
- Relationships between process and ingredient (bio)functionality Case studies from the industry
- A work session to discover the dynamics between product quality, investment and
- operation costs. It will show which factors are important and need to be determined analytically to be able to implement an economically feasible process.
- Wet demonstration in NIZO’s pilot plant of some discusses technologies.
Speakers are scientists, process developers and experts from industry that can make a translation from development to industrial implementation.
Why Attend?
This course will address improved technologies and technologies from outside the food industry that are adapted towards the food industry for the purification of high value ingredients from sources like milk, fermentation broth and side streams.
Attention will be given to the effect of processing conditions to the functionality, purity, yield and economics of the product. In a work session, the dynamics between product quality, investments and operational costs will be discovered.
More information about this course can be found at www.nizo.com/news/courses/ Registration is open until September 7, 2010: Register now
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