October 26-28, 2005
University of Massachusetts,
Amherst, Mass., U.S.
The basic principles, concepts and techniques of emulsion science will be presented. This information can help food scientists to understand, predict and control the properties of real food products and ingredients, and to develop novel food and nutraceutical products. It is suitable for those working in industry, academia or government.
For more information, contact Dr. Julian McClements at 413-545-1019 or firstname.lastname@example.org. Also visit www. unix.oit.umass.edu/~mcclemen/Emulsion_Workshop/WebPage.htm