Monday, 9 June 2014

Do my ice crystals look big in this?

Wednesday 9 July - 10.00 - 14.00 - Plymouth University

We're extremely pleased to confirm that the next Industrial Solutions event will be focusing on using electron microscopy to analyse and image the micro-structure of ice cream. With speakers from the industry and the University, we will demonstrate what electron microscopy can tell you about your ice cream product's texture and eating experience by looking at its structure.

Find out how your company could then get free support from us following the event, which you can use to develop your ice cream product further.

We will be joined by two experienced speakers on the 9th:

Steve Furzeland of Carl Zeiss worked at Unilever for two years, where he worked with ice cream, predominantly observing the relationship between air and ice phases and how this can affect the stability of the formulations during transport to customers. He particularly focussed on the Magnum range of luxury ice creams.

There will be also be the opportunity to look around the University's food development lab where Dr Victor Kuri, a leading food scientist, will take delegates through emerging formulations, links between hydrocolloids in formulations, structure and eating quality.

To join us for this exciting event, simply follow this link to register:

Or contact our Events Team on:
t: 01752 586005

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