SEMINAR DEVELOPMENT AND INNOVATION IN FOOD & DRINKS** Emulsifiers, Colors and Emerging Technologies

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SEMINAR DEVELOPMENT AND INNOVATION IN FOOD & DRINKS** Emulsifiers, Colors and Emerging Technologies

July 2 - 3, 2020 Guadalajara MEXICO

Course Descriptions


Most foods contain oil or water, and many contain both, in which one is dispersed in the other in the form of an emulsion. The most common types are oil-in-water (O/W) and water-in-oil (W/O) emulsions, in which the oil or fat content can be as low at 1% or as high as 80%. Emulsion science is concerned with designing and controlling the properties of an oil/water interface – the layer of surface-active components that reside at the boundary between an oil phase and a water phase. Add in the complexity of an oil phase containing fat crystals, and a water phase containing gels and thickeners, and it is easy to see how complex emulsion science can be. Double emulsions such as water-in-oil-in-water (W/O/W), in which a water-in-oil emulsion is dispersed in a second water phase, is an example of an emerging technology that can offer significant benefits.


Natural Colours and Shelf-life Stability

The shelf-life of a food can be anything from a few days to a year or more, and a major challenge can be maintaining emulsion stability right until the end. Firstly of course the product needs to be manufactured, and setting robust specifications for the manufacturing process as well as the product can help to reduce the variability of product quality. Then it is necessary to carry out shelf-life testing, but the pressure of a forthcoming launch may restrict the time available, so accelerated testing may be considered. Great care however needs to be exercised when considering this option. Another area of concern for shelf-life stability is the drive for reformulating with natural ingredients, and currently there is a major focus on natural colours. These of course tend to deteriorate during storage more rapidly than their artificial counterparts.


New and Emerging Technologies

Many food companies consider introducing new technologies into their business in order to accelerate innovation and keep ahead of their competitors. This can be a significant risk for companies for those companies that have a track record of successful innovation and well as those that may be more risk adverse or operate in mature markets. So before considering introducing new or emerging technology, it is necessary to carry out a robust risk analysis, determine the competitive landscape, and ensure compliance with the company’s business and technology strategies. There are a multitude of technologies that are available, and these may either be new to either the food industry in general, the sector in which the company operates, or simply to the food company concerned.


Course Programme

Day 1 – Emulsions, Natural Colours, and Shelf-life Stability

  • Introduction

  • Principles of Emulsification

  • Oil-in-water (O/W) emulsions

  • Water-in-oil (W/O) emulsions

  • Processing of Emulsions

  • Specifications

  • Shelf-life and Accelerated Shelf-life Testing

  • Natural Colour Stability

  • Group Exercise: Reformulating with Natural Colours

Day 2 – New and Emerging Technologies




  • Strategy, SWOT and Risk

  • Double Emulsions

  • Shaka Retort Processing

  • Cryo-crystallisation for Fat Reduction

  • Salt Reduction Technologies

  • Sugar Reduction Technologies

  • Group Exercise – SWOT Analysis and Technology Strategy




Wayne Morley PH.D. has a degree in Chemistry from Imperial College, London and a Ph. D. in Physical Chemistry from Salford University. He
joined Leatherhead Food Research in June 2009 to manage the Food Innovation team following over 22 years in Unilever. He left Leatherhead in July 2014 following a restructuring of the senior management team and joined 2 Sisters Food Group as Group Headof Technical Innovation in September 2014.





990 USD + 16% IVA

(Course in English with Simulateneous translation in Spanish)





WAPP: (33)35043611

Tel: 52 (33)3122-2304






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