

Thursday, November 21, 2013 (Day 1)
8:30	Registration and Coffee
8:50	Welcome and Opening Remarks, Dr. Marc Meyers, Meyers Consulting LLC, and Dr. Sefa Koseoglu, Bioactives World Forum
HYDROCOLLOID MARKET UPDATE
9:00	Current Market Opportunities and Future Trends, Mr. Ross Campbell, Business Director, Cyber Colloids Ltd
HYDROCOLLOID CHEMISTRY AND FUNCTIONALITY
9:30	The Role of Hydrocolloids in Food Texture and Nutrition, Mr. Ross Campbell, Business Director, Cyber Colloids ltd.
SOURCES OF HYDROCOLLOIDS
10:00	Pectins, and Carrageenans, Mr. Ross Campbell, Business Director, Cyber Colloids ltd.
10:30	Coffee/Tea Break and Networking
11:00	Starch 101, Mr. Markus Gaertner, Manager, Technical Service Team Supervisor Emerging Markets & Application Labs, Ingredion Germany GmbH
11:30	Agar and Alginates: Chemistry, Gelling and Viscosity Properties, Dr. Abdelwahab Riad, Factory Director, Setexam, Morocco
12:00	Guar and Tara Gum Applications, Dr. Marc A. Meyers, Meyers Consulting, USA
12:30	LUNCH and Networking
13:30	Collagen Proteins: Meeting the Challenges of Functional Food Design, Mr. Thomas Meisner, Technical Product Manager Food, Gelita AG, Germany
14:00	The Science and Glycemic Benefits of Resistant Starch and EFSA Claims, Dr. Christine Pelkman, Senior Nutrition Scientist/ Clinical Research Manager, Ingredion Incorporated
14:30	Application of Resistant Starch in Baked Goods: Allowable EFSA Claims, Ms. Laura Goodbrand, Nutrition Marketing Manager--Europe, Ingredion Incorporated
15:00	Coffee/Tea Break and Networking
15:15	Market Update on Guar and Xanthan Gum Alternatives, Panel discussions with all speakers -- Dr. Marc A. Meyers, Meyers Consulting and Expert Speakers
15:30	FibercolloidsTM- Natural Fibers with Hydrocolloid Functionality, Mr. Edgar Anders, Executive Vice President, Florida Food Products, Inc
16:00	Acacia Gum: Clean Label and Nutritional Advantages in Natural Products, Mr. Mathieu Dondain, Director Marketing & Communication, Nexira Inc.
16:30	Xanthan Gum Suspension and Viscosity Properties in Foods, Mr. Jens Stomps, Product Group Manager Xanthan, Jungbunzlauer International AG, Switzerland
17:00	Day Ends
Friday, November 22, 2013 (Day 2):
HYDROCOLLOID DELIVERY SYSTEMS
9:00	Designing New Modified Celluloses to Enable Nutrition Benefit Delivery, Dr. Carsten Huettermann, R&D Leader Food & Nutrition, Dow Pharma & Food Solutions
9:30	Applications of Hydrocolloids in Gluten Free Baked Goods, Dr. Marc Meyers, Meyers Consulting, LLC
APPLICATIONS OF HYDROCOLLOIDS AND CASE STUDIES
10:00	Rheological and Tribological Measurements of Hydrocolloid, Gum, and Fiber Materials, Mr. Frederik Wolf, Product Manager, Tribometer Rheology Department, Anton Paar
10:30	Coffee/Tea Break and Networking
11:00	Reduction of Saturated Fats By Using Ethyl Cellulose Oleogels, Dr. Britta Huebner-Keese, R&D Project Leader Food & Nutrition, Dow Pharma & Food Solutions
11:30	Encapsulation Technology: Hydrocolloids As A Protective Delivery Systems for Bioactives, Dr. Marc Meyers, Managing Principal, Meyers Consulting LLC
12:00	Developing Soluble Dietary Fiber Applications with Inulin, Ms. Mary Descamps, Application R&D Manager, Cosucra Groupe Warcoing SA
12:30	Program Ends

REGISTRATION INFORMATION
Registration rate includes short course manuals, lunch and coffee breaks

Registration Rate	Regular	Academic
After October 20, 2013	€895	€445
Total

REGISTRATION PAYMENT INFORMATION:

Payment by Bank Transfers:
Please request bank transfer information via e-mail or mail.

Checks should be made to: “Short Courses” and mailed to:
Bioactives World Forum - Functional Foods and Bioactives Ingredients Network
309-C Manuel Drive, College Station, Texas 77840
Tel: 1-979-216-1210
Fax: 1-979-694-7031
E-mail: nedra.sneed@membraneworld.com
Web: www.bioactivesworld.com/frankfurthydrocolloids.html

Credit Card Payment
On-line Registration and credit card payment.
See link: http://www.bioactivesworld.com/frankfurthydrocolloidsregistration.html