Bubbles in Food 3 - Campden, 12-14 January 2021
Grant Campbell
Professor of Chemical Engineering/Cereal Process Engineering, University of Huddersfield
Following the original Bubbles in Food conference held in Manchester in 1998, and Bubbles in Food 2: Novelty, Health and Luxury, held in the UK's Lake District in 2006, we are delighted to announce Bubbles in Food 3: Fundamentals to Applications will take place in January next year at Campden-BRI, Chipping Campden, UK.
Bubbles are cheap, versatile, non-toxic and non-fattening - the ideal food ingredient!
Aerated foods are wonderful, in the literal sense of inspiring wonder. It is no wonder that they are scientifically and practically challenging! Aeration scientists hold the keys to delivering this wonder ever more effectively (and profitably) to people, to enhance our daily bread, to deliver pleasure, to share the best that the food world offers, and in so doing, to stretch ourselves and the limits of scientific understanding and application. Bubbles in Food 3 will emphasise the fundamentals of aeration science as applied to foods and drinks, and the translation of that understanding to practical applications that enhance, enrich and enlighten the lives of many.
R&D Innovation Manager
4 年Is this still planned to go ahead (virtually) or it will be postponed in light of the Covid-19 travel restrictions?
Business Development New Products @ WACKER
4 年These two were very valuable for my PhD thesis :)
Global Process Development Manager at AB Mauri, a global business of Associated British Foods plc
4 年Great news Grant
GEPEA - ONIRIS - head of "Processes applied to Bio Resources" (CNRS 6144 Research Unit) IAEF President (2019-2023)
4 年Two guide books for bubbles lovers !
R&D, NPD, Material Science,Project Management, Technical Solutions
4 年Bubbles in Food, I spend my 3 years on it !!