This masterclass will focus on the importance of preparation of the product lifecycle, as well as case study led discussions on development plans to identify and develop relationships with opinion leaders and reap the benefits
Led by the expertise of the Oxon Epidemiology team, this unique masterclass will explore the purpose of the PSUR and th structure of benefit-risk analysis in this new paradigm.
Participants will have a chance to explore the advantages and pitfalls of effector molecule detection with the experts during round table and panel discussions
This Euroscicon biosimilars conference will focus on multiple aspects of biosimilar product development to successfully deliver safe, biosimilar products to the market place.
Soft Drinks Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.
The aim is to bring together scientists to discuss important areas of work in this field. It offers participants a chance to explore aspects of the live cell imaging with
Understand and hear the most recent developments in Research, Retailer requirements, Auditing, fatal anaphylaxis and the economic costs of food allergy.
This course will give delegates a thorough grounding in the basics of flavour composition, legislation and application, as well as a good understanding of the sensory evaluation testing needed to measure hedonic response to flavour.
This discussion workshop will cover a variety of topics, including advances in instrumentation and techniques, intracellular antigen detection, advances in flow microbiology and advances in the measurement of cell death.
Predicting and Controlling the Shelf-Life of Foods
This course will give a good introduction to many of the problems that can reduce the shelf life of foods and beverages, and the methods of controlling problems and extending shelf life.
This event is discussion workshop. We have invited 6 experts to discuss their work in an informal lecture setting, discussion and demonstration groups, one2one sessions and panel discussions
This EuroSciCon meeting on host-fungal interactions aims to be a premier forum in the UK for presentation of cutting-edge advances in relation to fungal pathogenicity and innate and adaptive immune mechanisms against pathogenic fungi.
This meeting aims to highlight recent technologies used in high throughput bioprocess development, from clone selection through to analysis of final product and formulation.
Oils and Fats is an essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats, how these relate to their usage, and the processes involved in their manufacture.
This conference will provide you with the chance to learn about the new and emerging sweeteners, as well as how to overcome the technical challenges in formulating with plant-derived sweeteners.
The course reviews current food legislation and to provide general knowledge of all the major labelling concerns when preparing a product for the US market
Offering an interactive and practical introduction to auditing, case studies and delegate participation contribute to the discussions and presentations that form the practical part of this course.
This completely revised and extended course is designed to cover the key principles that underpin emulsion science and how these contribute to the control of product performance.
This course will show you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products.
This course will guide you through all the principles of enrobing, from tempering the chocolate to flow properties, and from difficult surfaces to migration issues.
There is always a need to review the competence of HACCP teams and to train new personnel that have joined a HACCP team. This two-day workshop-driven course follows the syllabus of the RSPH Level 3 Award in HACCP for Food Manufacturers.
It describes in simple terms the Principles of HACCP, the terminology, the benefits, fundamentals required before starting a HACCP study and why it is necessary.
Food and Drink Microbiology for Non-microbiologist
This introductory one-day course is specifically tailored to describe to non-microbiologists the various kinds and types of microorganisms associated with foods, their effect on your food products and the ways in which you can control micro organisms
This conference will assess key scientific and technological challanges in developingbiofuels of the future. Leading researchers and industrialists will discuss these issues within the context of the current and emerging UK biofuel sector
The Changing Landscape of Sweeteners will provide a market overview of the global intense sweeteners industry and key scientific, nutrition and regulatory trends; as well as address technical challenges in formulating with new sweeteners.
This course will show you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products.
Organised in the frame of the European project EBTC this workshop is the perfect event for industrial biotech SMEs who want to learn more about business and research opportunities offered by one of the world