21 July 2011
Enzymatic Processing and Modification - Current and Future Trends took place on Tuesday 21 - Wednesday 22 June 2011 at Het Pand, University of Ghent, Belgium.
Available Conference Papers:
- Programme/Flyer
- Enzymatic processing: past, present, future, Hans Christian Holm, Novozymes, Denmark
- Enzymatic degumming for physical refining of vegetable oils, Chris L G Dayton, Bunge Limited, USA
- Designing novel hardstocks by enzymatic interesterification (1st half) Véronique Gibon, Desmet Ballestra R&D Center, Belgium
- Designing novel hardstocks by enzymatic interesterification (2nd half) Véronique Gibon, Desmet Ballestra R&D Center, Belgium
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New applications for enzymes in oil processing, David Cowan, Novozymes UK Ltd, UK
- Potential of combined enzymatic interesterification and fractionation of palm oil and its fractions, Koen Dewettinck, University of Ghent, Belgium
- Processing aspects of enzymatic rearrangement, Rob Diks, Unilever R&D Vlaardingen, The Netherland
- A basket of new oil compositions from palm oil products via enzymatic process, Nuzul Amri Ibrahim, MPOB, Malaysia
- Properties and applications of enzymatically modified cocoa butter, Nathalie De Clercq, University of Ghent, Belgium
- Enzymatic methods for EPA/DHA concentrate production, Inge Bruheim, Emerald Fisheries AS, Norway
- Enzyme processing, a speculative look into the future, Dr Albert J Dijkstra, Scientific consultant, France (This is an edited version. Those wishing to see the full version may contact Dr Dijkstra at albert@dijkstra-tucker.be)
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