Water Activity & Drying Course

Overview:

This course provides practical knowledge of water activity in foods and food drying processes, relevant to drying a wide range of food products (extruded and non-extruded). Participants may attend either individual day or the whole course.

Link to the typical course program

When: 12 & 13 November 2009

Day 1: Water Activity in Food

Day 2: Food Drying Technology

Where: Institute of Food Research and Product Development (IFRPD)

Kasetsart University, Bangkok, Thailand

Registration Fee:

12,000 Baht (~ $AUD425, ~ $US355) per person for attending a single day only (either day)

20,000 Baht (~ $AUD705, ~ $US590) per person for attending both days

Please note: Registration fees are fixed in Thai Baht, but may vary in other

currencies according to fluctuations in exchange rates.

A 25% discount applies for registrations received by 25 September 2009

and paid within 14 days of invoicing (i.e. paid by 2 October 2009),

A 10% discount applies for three or more registrations in the Food Water Activity & Drying Technology course received at one time from the same company,

A 10% discount off the registration fee for the Food Water Activity & Drying Technology course is available for those also registered in the Food and Feed Extrusion course.

The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas. More detailed notes are available as a bound volume at an additional cost of 3,100 baht ($AUD110 or $US92) per copy.

Registrations close on 1 November 2009, or when the course is full.

Registrations are being administered through Food Industry Engineering Pty Ltd (FIE), and invoices will be issued by that company.

For on-line registration, click here

Program Highlights:

Day 1 focuses on Water Activity in Foods, what it is, its prediction and measurement, and its relationship to food microbiological and chemical stability.

Day 2 concentrates on Food Drying Technology, general drying theory, and drying systems used in the food and feed industries.

Please note: Participants can attend either one of the two days if their interests are specific to that days program.

A full listing of topics for the course can be viewed here.

Presenter:

The course is presented by Gordon Young of FoodStream Pty Ltd. Gordon has used water activity and related technology in the formulation of extended shelf life products, and in the design of drying processes. His experience in drying systems includes batch drying systems for fruit and nuts, belt drying of processed products, and fluid bed drying of tea. He is also experienced with heat pump drying systems, which enable efficient drying at relatively low temperature.

Who should attend?

- Supervisors, managers, and technologists seeking a greater theoretical and practical knowledge of water activity in foods and / or drying of food and feed products; and

- those considering starting a drying business.

Venue

The venue for the course is the Institute of Food Research and Product Development (IFRPD),

Kasetsart University, Bangkok, Thailand.

Accommodation

Participants must arrange their own accommodation.

A wide range of accommodation is available in Bangkok. If required, hotel accommodation can be arranged for attendees as follows:

Room Rate (per night) (includes ABF)

Single Twin

Kasetsart University (on campus) - Standard Room 900 Baht 900 Baht

Deluxe Room 1,200 Baht 1,200 Baht

Ebina Hotel - Standard Room 2,000 Baht 2,000 Baht

Junior Suite 3,000 Baht 3,000 Baht

Maruay Gardens Hotel 1,400 Baht 1,800 Baht

Please note: The costs shown in the above table are indicative only, and may be subject to change.

Please contact Vrangkana Bhundhoombhoad or the respective hotels for actual costs.

For bookings, contact Vrangkana Bhundhoombhoad at the Institute of Food Research and Product Development (IFRPD), Kasetsart University, on:

Email: ifrvrb@ku.ac.th

Phone: +66 2 9428629 (ext 201)

Fax: +66 2 9406455

For airport transfers, hotels will charge approximately 300 - 500 Baht per person (Please note: cost is indicative only).

Cancellation policy:

Fees, less a 10% handling charge, will be refunded if participants cancel their registration 14 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

FoodStream reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. FoodStream’s liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.

On-Line Registration

We Appreciate Support From Companies

Who Supply Food Processing Technology

Assistance from companies involved in extrusion technology is welcome. Click here to download information as a pdf file or contact our Manager - R&D, Business & Training, Timothy Kowitz:

Email: foodstream@foodstream.com.au

Phone: +61 7 3137 1433

For course related enquiries, including registrations, contact:

FoodStream

Phone: +61 7 3137 1433

Fax: +61 7 3102 9128

Email: foodsteam@foodstream.com.au

This page last updated 16 September 2009.