The 19th ICC Conference will take place April 24-25th in Vienna, Austria. CHOPIN Technologies are contributing to a parallel session titled 'Innovations and Applications for Cereal Laboratories', which will take place 3.30pm until 5.00pm on Thursday 25th April.
Laboratories missions can roughly be separated in two main purposes. The first, traditional one, is quality control, the detection and evaluation of a prime material versus certain specifications. A more modern approach is the use of laboratory data to predict the quality of a final product, this is more aligned with what research, or new product development labs try to do. This session will bring together four great scientists who will present real solutions to applications which aim to provide comprehensive solutions to today's laboratory challenges.
Laboratories missions can roughly be separated in two main purposes. The first, traditional one, is quality control, the detection and evaluation of a prime material versus certain specifications. A more modern approach is the use of laboratory data to predict the quality of a final product, this is more aligned with what research, or new product development labs try to do. This session will bring together four great scientists who will present real solutions to applications which aim to provide comprehensive solutions to today's laboratory challenges.
Session speakers
Role of rheology as quality predictor in gluten free based foods
Dr Cristina Molina Rosell – Instituto de Agroquímica y Tecnología de Alimentos, Spain
As technology evolves so do laboratory control tools, Dr Rosell will show new uses of existing tools to obtain valuable new data. Every day, it becomes more obvious that a single data set cannot explain the complex behaviours of a bread dough during processing and the final result. A study has shown that huge amounts of data and regression tools like MLR are powerful tools to predict final product properties.
Consideration about wheat milling, from a consortium to the first test on a new laboratory tool
Christine Bar L'Helgouac'h – ARVALIS-Institut du végétal, France
Christine Bar l'Helgouac'h will describe how to predict wheat behaviour during milling by observing wheat behaviour at the laboratory level. Today, most users consider extraction rate as the most important parameter. Our data will show that wheat with very different behaviours can present the same extraction rate, behaviours which can badly affect the industrial process.
Method validation requirements: past and prospects
Amine Jbeilly – ICC Technical director - Industrial Research Institute, Lebanon
Standardisation is a very important part of the laboratory puzzle, Amine Jbeilly will give a presentation of how a standard is built, how can we use the results and what is an alternative method.
Example of the application of dough mixing and heating behavior in cereal research
Sándor Tömösközi – Budapest University of Technology and Economics, Hungary
Sándor Tömösközi will speak about the use of the Mixolab as a tool to help the formulation ofgluten-free mixes by better understanding the interaction between starch, proteins and specific ingredients.
Come listen and meet these professionals who will present concrete examples of the use of research and technology, serving cereal industry.
For more information on the 19th ICC Conference visit the website, HERE.
Visit the CHOPIN Technologies website, HERE.
The Global Miller
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