AIFST to run interactive training on gelling stabilisers

The Australian Institute of Food Science and Technology (AIFST) is presenting the second session in ‘The Food Ingredients Series’ that will provide up-to-date information about the different ingredients used for food production. The session, to be held on Friday, 22 May in Melbourne, will focus on gelling stabilisers.

The forum will provide hands-on demonstrations of ingredient usage as well as providing attendees with the opportunity to present real-life issues or problems associated with using gelling stabilisers. Attendees can take advantage of the interactive session by emailing their particular issues or case studies to Bronwyn Graham prior to the session.

Presenters and topics covered in this session:

• Pectin - Jon Mallinson, Senior Application Specialist, Du Pont
• Carrageenan - Ian Robinson, Consultant Specialist, Hawkins Watts
• Gelatine - Josh Hemalaar, Sales and Marketing Director - Pacific/SE Asia, Gelita
• Pre gelatinised starch - David Lynas, Regional Sales Director, Tate and Lyle

The presenters are experts in their field and they will provide detailed technical information, case studies and practical demonstrations.

For more information and updates on the program, visit www.aifst.asn.au/cpd-food-ingredients-gelling-stabilisers.htm.