The conferences at Fi South America featured highly respected speakers who shared their expertise on worldwide issues affecting the food ingredients industry.
Tuesday 3 June 2008
11.00 - 17.00
Market for beverages
Organised by: ITAL / ABEA
09.00 - 12.30
New food ingredients applications 1
Gelita, Tate & Lyle, Genkor, Purac
Price: US$ 165
Organised by: CMP
14.10 - 18.00
New food ingredients applications 2
Kemin, Resitec, Gelita, Fortitech
Price: US$ 165
Organised by: CMP
13.00 - 17.00
Salt & Sugar Reduction Symposium
13:00h Opening and introduction
Glaucia Maria Pastore Presidente SBCTA
Jane G. Menegaldo Snow Vice President SBCTA
13:30h Glicemico index: a concept to control the sugars consumption.
Ary Bucione - DANISCO
13:45h Healthy and processed food
Gláucia Maria Pastore –presidente da SBCTA
14:30h Sugar reduction through enzymes. Camila Passarela - Gerente de P&D da PROZYN
15:15h Coffee break
15:30h Sodium consumption in Sao Paulo
Profa Regina Mara Fisberg - Fac. De Saúde pública-USP
16:15h The latest developments in reduced salt and sugar in food and beverage.
Sr. David Jagos, Diretor da Mintel.
Price: US$ 165
Organised by: SBCTA
17.00 - 18.00
Brazilan market for soft drinks
Euromonitor International's Soft Drinks in Brazil offers a comprehensive guide to the size and shape of the market at a national level. It provides the latest retail sales data, allowing you to identify the sectors driving growth. It identifies the leading companies, the leading brands and offers strategic analysis of key factors influencing the market - be they new product developments, packaging innovations, economic/lifestyle influences, distribution or pricing issues. Forecasts illustrate how the market is set to change.
Price: US$ 100 including market report
Organised by: Euromonitor
Wednesday 4 June 2008 & Thursday 5 June 2008
Wednesday 4 June 09.00 - 18.00
Thursday 5 June 09.00 - 18.30
First functional foods international symposium
Price: US$ 530
Please click here for the complete conference programme of the First functional foods international symposium
Organised by: SBAF
Wednesday 4 June 2008
09.00 - 12.30
New food ingredients applications 3
Resitec, GAT, Doehler, Beneo/ Palatinit
Price: US$ 165
Organised by: CMP
14.10 - 18.00
New food ingredients applications 4
Kemin, Davisco, Plantextrakt, Tate & Lyle
Price: US$ 165
Organised by: CMP
Thursday 5 June 2008
09.00 - 16.00
Sensory Evaluation: Essential tool to develop products directed to consumers preference.
Sensory analysis is highly used by the food, beverage, cosmetic, perfume, and house cleaning industries both in the development and in the assurance of optimization of the quality of products.
The objective of this workshop is to present more recent techniques and results of sensory analysis providing an environment of exchange, updating and discussion over the theme."
Speaker:
Technical Coordinator – Prof. Dr. Regina Noronha
Food Engineer (UNICAMP) with Master’s and Doctorate Degrees in Food Technology at UNCAMP.
She concentrated her research in the field of sensory analysis of food. She has performed the experimental work of her doctorate at Consumer Sciences Department of the Institute of Food Research (IFR), in England, under Prof. Hal MacFie advisory. She has 20 years of experience in the field of Sensory Analysis of food and home & personal care products. She is the Technical Director of PERCEPTION - Pesquisa em Análise Sensorial Ltda and Professor of Faculdades Metodistas Bennett.
