Food Water Activity and Drying Technology

This course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd and the Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.

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Thailand, 15 & 16 September 2008

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:           Monday and Tuesday, 15 & 16 September 2008

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 (~ AUS $424, ~ US $288) per person for attending a single day only (either day)

20,000 Baht (~ AUS $707, ~ US $647) per person for attending both days

 

A 15% discount applies for:

 

·  three or more registrations received at one time from the same company,

or

· registrations received by 31 July 2008 and paid within 14 days of invoicing,

or

· if you are registered in the Food and Feed Extrusion course on 10 - 12 September 2008.

 

Please note: Registration fees are fixed in Thai Baht, but may vary in other currencies according to fluctuations in exchange rates.

 

The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.

 

 

Registrations close on 5 September 2008, 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 industry.

 

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:

 

 

 

 

 

 

 

 

 

 

 

 

 

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 APPRECATE 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 of Business & Training, Timothy Kowitz:

Email:

Phone:      +61 7 3137 1433.

For course related enquiries, including registrations, contact:

FoodStream

Phone:   +61 7 3137 1433

Fax:       +61 7 3102 9128

Email:

This page last updated 23 July 2008.

Food Industry

Engineering Pty Ltd