Flavor and Fragrance Encapsulation
Session 1 - January 20, 2010 (Morning) : State of The Art |
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| 08.00 | Registration |
    
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| 08.30 | Welcome Mr. J.A. Meiners & Prof. Denis Poncelet |
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| 8:45 | Overview of micro encapsulated flavors Alan Parker (Firmenich, CH) |
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| 9:30 | Overview of micro encapsulated fragrances Christian Quellet (Givaudan Schweiz, CH) |
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| 10:15 | Coffee Break | 10:45 | Coacervation encapsulation protocols for flavors and fragrances: past, present and future Curt Thies (Thies Technology, USA) |
| 11:30 | Chemical methods of microencapsulation of Fragrances Bojana Boh (University of Ljubljana, SL) |
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| 12:15 | Buffet | |
Session 2 - January 20, 2010 (Afternoon) : Technologies |
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| 14:00 | What if we could ? The polarity of science and imagination ! Jean-Antoine Meiners (MCC, CH) |
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| 14:30 | Aromasomes : liposomes to encapsulate flavors which never succeeded before. Mike Patane (Protech Pty, AU) |
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| 15:00 | Supercritical CO2 encapsulation of volatile molecules Beate Hack (Bayer Technology Services, D) |
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| 15:30 | Coffee break | |
| 16:00 | Demonstrations (Equipments and methods) | |
| 17:30 | End of the working day | |
| 19:00 | Conference dinner : Salle des Rois de l'Arquebuse Restaurant La Broche Rue du Stand 36, 1204 Geneva |
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Session 3 - January 21, 2010 (Morning) : Applications |
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| 9:00 | Microencapsulation for new freshness benefits in household products Johan Smets (P&G, B) |
   
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| 9:45 | High deposition perfume capsules for laundry applications Christopher Jones (Unilever, UK) |
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| 10:30 | Coffee Break | |
| 11:00 | Innovative approaches for improvement of flavor delivery in foods John Ubbink (Nestlé, CH) |
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| 11:45 | Microbeads for flavor performances Jean-Michel Hannetel (Mane & Fils, F) |
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| 12:30 | Buffet | |
Session 4 - January 21, 2010 (Afternoon) : Innovations |
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| 14:00 | Mastering microencapsulation through spraydrying for improved stability Jenny Weissbrodt (Bonn University, D) |
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| 14:30 | Understanding sensory sensations to improve flavor delivery Sylvain Delplanque (University of Geneva, CH) |
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| 15:00 | Coffee break | |
| 15:30 | Improving flavor performances by micro encapsulation Kris de Roos (Emeritus Givaudan) |
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| 16:00 | Taste masking through microencapsulation Markus Wysshaar (Erbo Spray, CH) |
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| 16:30 | End of the symposium | |