8 October 2019
Stop thinking like chemists and start thinking like chefs
Organised jointly by:
SCI's London Group and the UCL Chemical and Physical Society
UCL, London
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Synopsis
For most natural chemicals, the industry focusses on extraction and purification, this is particularly true for food gums or hydrocolloids used as gellants and thickeners in the food business. Ross will review recent work in which CyberColloids has been involved valorising different biomasses to extract appropriate bioactives and produce fibres which can act as label friendly texturants.
Time: 17:45 for 18:15
Speakers
Ross Campbell
CyberColloids
Venue and Contact
UCL
Department of Chemistry
University College London
20 Gordon Street
London
WC1H 0AJ
Conference Team
Email: communications@soci.org
Fees
This is a FREE event. No need to book. Please check this page for any updates or changes before attending the event.
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CPD Info
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Additional Info
Exhibition and Sponsorship
An exhibition will take place alongside the conference for companies and related organisations who may wish to exhibit. Please email conferences@soci.org for further information and prices. Spaces are limited and will be allocated on a first-come, first-served basis.
