Control of the extrusion cooking process
20 November 1997 - 20 November 1997
United Kingdom
A workshop on "Control of the extrusion cooking process: the application of advanced spectroscopic techniques" will be held in Chipping Campden, UK, on 20-21 November 1997.
Organized by the Campden & Chorleywood Food Research Association (CCFRA), the aim of this workshop is to present results of a recently completed European project funded under the EC Standards, Measurement and Testing (SMT) programme - "Spectroscopic Measurements of Standard Changes in Starch in a Hostile Environment".
The workshop will combine expert guest speakers, project partners, equipment suppliers and representatives of manufacturers of extruded products. Measurement techniques will be explained and demonstrated and opportunities for commercial exploitation of the technique will be discussed.
For further information, please contact:
Campden & Chorleywood Food Research Association
Dr. Robin Guy
Chipping Campden
Gloucestershire GL55 6LD
UK
Tel. +44-1386-842136; Fax +44-1386-842100
E-mail: guy@campden.co.uk
Organized by the Campden & Chorleywood Food Research Association (CCFRA), the aim of this workshop is to present results of a recently completed European project funded under the EC Standards, Measurement and Testing (SMT) programme - "Spectroscopic Measurements of Standard Changes in Starch in a Hostile Environment".
The workshop will combine expert guest speakers, project partners, equipment suppliers and representatives of manufacturers of extruded products. Measurement techniques will be explained and demonstrated and opportunities for commercial exploitation of the technique will be discussed.
For further information, please contact:
Campden & Chorleywood Food Research Association
Dr. Robin Guy
Chipping Campden
Gloucestershire GL55 6LD
UK
Tel. +44-1386-842136; Fax +44-1386-842100
E-mail: guy@campden.co.uk