Workshop on Polysaccharide thickeners / gelling agents and emulsifiers

Presented by Professor Peter A. Williams, Ph.D.,Glyndwr University, UK

& Professor H. Douglas Goff, Ph.D.,University of Guelph, Canada

April 28, 2016 9:00 am to 5:00 pm E213 in food science building

This one-day course will provide a comprehensive overview of Polysaccharide thickeners / gelling agents and emulsifiers.

Topics to be Covered:

1) Composition and Structure - Professor Goff

2) Thickeners - Professor Williams

3) Gelling Agents - Professor Williams

4) Functional applications - Professor Goff

5) Dietary Fibre - Professor Goff

6) Recent Developments and Future Trends - Professor Williams

Professor Peter A. Williams has more than 30 years research experience in the area of polymer and colloid chemistry and in particular in the synthesis, characterisation, properties and applications of a broad range of polysaccharides and synthetic water soluble polymers. He is a Past Honorary Treasurer of the Royal Society of Chemistry "Colloid and Interface Science Group" (1993-1998) and a Past Chairman of the Society of Chemical Industry "Colloid and Surface Chemistry Group". He was presented with the Distinguished Service Award by the Society of Chemical Industry in 2007. He is a co-Founder and Secretary of the Food Hydrocolloids Trust and Cellucon Trust established to promote polysaccharide research through the organization of conferences and has organised more than 30 international conferences. He has published over 200 scientific papers and edited over 40 books and is co-founder and Editor-in-Chief of the international journal Food Hydrocolloids

Professor H. Douglas Goff has been a Professor in the Department of Food Science at the University of Guelph, Canada, for 28 years. Prof. Goff teaches undergraduate courses in Introductory Food and Nutritional Sciences, Functional Foods and Nutraceuticals, and Dairy Technology, and a graduate course in Food Carbohydrates. He teaches industry-oriented short courses in Ice Cream Science and Technology annually at Guelph and also regularly in Ireland and in Australia. His research program is focused in two areas: dairy and ice cream science and technology; and non-starch polysaccharide structure and physical and physiological properties. He has supervised 50 graduate students and has written over 150 research papers on these subjects. He has had sabbatical leaves at the University of Queensland, Brisbane, Australia; University College Cork, Ireland; Unilever Research Colworth Laboratory, Sharnbrook, Bedfordshire, UK; and Suranaree University of Technology, Nakhon Ratchasima, Thailand.