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TRAINING CALENDAR 2015 for users of starch sweeteners
19/08/10
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Training calendar 2015 for users of
starch sweeteners
Training calendar 2015for users of starch sweeteners
Who is it intended for?
This training programme is mainly aimed at R&D managers and food technologists. Nevertheless, if you are working in procurement or any other position and are interested in the topic you are also most welcome to attend. Æ Module 1 of Glucose Academy is especially designed for anyone wishing to know the basics in a crystal clear, non-technical and jargon-free language.
Glucose Academy – The main course
Face to Face 1 day 10 september 2015 RegisteR
Webinar 4 x 1h during 4 days
Session 1from 15 to 25 june 2015
Session 2from 21 to 01 october 2015 RegisteR
Glucose Academy – Gums & jellies
Webinar 4 x 1h during 4 days From 13 to 19 october RegisteR
Tereos Syral is a leading European producer of liquid and dry starch sweeteners with more than 100 years of experience. As our way of doing business is through partnerships, we assist you in the use of our ingredients and attempt to share our expertise as much as possible. With our educational programme, we provide you with the knowledge that will help
you to reinforce your own technological and industrial know-how.
Kristine Van den steenProduct Manager, Liquid sweeteners
Kristine is the liquid swee-teners expert and has 20 years of experience wor-king in R&D, technical application support, sales and product management.
dr Frederique Res-pondekscientific and reguLatory affairs Manager
Frederique heads the team that is responsible for evaluating the nutritio-nal and health properties of ingredients and ensu-ring the follow-up of the EU regulations.
Michel FlambeauaPPLication and custoMer technicaL suPPort director
With more than 15 years of experience in innova-tion management, Michel is head of the R&D Centre for Application and the Customer Technical Sup-port team.
arnaud FabregareguLatory affairs Manager
With 17 years of expe-rience in quality and com-pliance management, Arnaud is the expert on regulatory files and acts as chairman of leading National and European associations represen-ting the food ingredients industry.
nadia CaMuelProduct aPPLication scientist
Nadia is the confectionery expert and has 15 years of experience both on the manufacturing and the ingredients side.
dr susanne RoellecustoMer technicaL suPPort scientist
Susanne is a food scien-tist who specialises in ingredients. She spends most of her time provi-ding support to custo-mers working in food ma-nufacturing sites across Germany and Europe.
Two types of trainings
A “face to face” event on September 10th
One day of training at our Marckolsheim headquar-ters. This will be preceded by a social event that will be held the evening before. Participants will benefit from an excellent training content and experience with practical sessions, tasting and networking.
Webinar events throughout the yearThe information will be condensed into a series of four sessions, each lasting one hour, which will be grouped together within a two week timeframe. Par-ticipants will be able to ask questions during the trai-ning by using the chat function. Webinar trainings will be available after the dates for everyone who has registered.
Get to know Tereos Syral’s team of experts.
We would be delighted to welcome you on September 9th for a fun evening involving the tasting of local products.
Tereos Syral Z. I. et Portuaire 67 390 Marckolsheim - France tel: +33 (0) 3 88 58 60 60
PArTiciPATion iS FrEE oF chArgE. For more information contact your usual contact at Tereos Syral or [email protected]
8h – 9h
glucose made easyThis module contains the essential information to give you a clear overall vision of glucose syrups and sugars. We will provide you with a synthetic overview that will enable you to explain it to colleagues and the general public alike.
9h – 9h45 From product specification to deliveryProduction, handling, storage and the logistics of liquid sweeteners.
10h – 12h30 glucose syrups plant visit and tasting sessionUnderstanding glucose at the source, in a plant that is driven by technological excellence
12h30-13h30 Buffet lunch
13h30-14h30 Properties and functionalities of glucose syrups They are key factors behind choosing the right ingredients.
14h30-15h15 Visit to Application centreFully equipped and dedicated to providing customer support.
15h15-16hnutrition, regulatory and marketingWhat you need to know about nutrition science, end product labeling, consumers perception and consumption figures.
Meet the experts in person at a glucose production site. Featuring an excellent content and experience through practical sessions, tasting and interaction, this on-site training is simply a must for food manufacturers who are looking to reinforce their technological and industrial know-how. Located on the banks of the Rhine in Alsace, the Marckolsheim site is home to Tereos Syral’s headquarter two starch plants (wheat and maize), glucose and dried sweeteners plants, as well as an application centre.Aimed at a technical audience.
ON-SiTE TRAiNiNGGlucose Academy The main course
September 10th 2015 Æ Marckolsheim, France (Social event to be held on the evening of September 9th) RegisteR online
how to arriveAirports: Strasbourg (45 min), Basel (55 min), Baden-Baden (1h15), Frankfurt (2h30).
Train stations: Strasbourg (1h), Mulhouse (1h), Colmar (30 min)
Module 1
glucose made easyIt is sometimes good for technology to be simple and fun so that we can easily explain our jobs to our children.
This module contains the essential information to give you a clear overall vision of glucose syrups and sugars.
It is especially aimed at non-technical people or technical people who are seeking a synthetic overview to enable them to explain it to collea-gues and the general public alike.
Aimed at both a general and technical audience
Module 2
From product specification to deliveryProduction, handling, storage and the logistics of liquid sweeteners.
Aimed at a technical audience
Module 3
Properties and functionalities of glucose syrupsThese are key factors behind choosing the right ingredient.
Aimed at a technical audience
Module 4
nutrition, regulatory and marketingWhat you need to know about nutrition science, end product labeling, consumers perception and consumption figures.
Aimed at both a general and technical audience
glucose syrups are complex and evolving food ingredients with a variety of functionalities that are as extensive as the number of their applications. In many cases, choosing the right glucose syrup is key for an optimal process, sensory properties and preservation.This training will enable you to gain a solid understanding of the characteristics and properties of glucose syrups and their benefits for the optimisation of your current recipes and the development of your new products. Our team of application experts, technical support and product managers will be available to answer your questions.
Session 1
15 Æ 25 June 2015Monday 15/06, 4-5 PM Module 1
Tuesday 17/06, 2-3 PM Module 2
Tuesday 23/06, 2-3 PM Module 3
Thursday 25/06, 2-3 PM Module 4
RegisteR online
Session 2
21 September Æ 01 october 2015Monday 21/09, 4-5 PM Module 1
Tuesday 22/09, 2-3 PM Module 2
Tuesday 29/09, 2-3 PM Module 3
Thursday 01/10, 2-3 PM Module 4
RegisteR online
WEbiNAR TRAiNiNGGlucose Academy The main course
Technical information
The training will be split into four modules of 40 minutes + 15 minutes of Q&A. Each participant can choose which modules to attend although our recommendation is that you attend all of them and complete the entire session.You can ask your questions by using the chat function during the conference and we will answer them in the Q&A session at the end.
PArTiciPATion iS FrEE oF chArgEFor more information contact your usual
contact at Tereos Syral or [email protected]
Module 1 Properties and functional benefits of glucose syrups in confectioneryUnderstanding why you need glucose syrups.
Module 2
choosing the right glucose syrup for confectionery applicationsVital know-how for your new product develop-ment and product reformulation projects.
Module 3
case studiesModulating taste, texture, processability and sta-bility in gelatine jellies, chewy candies, marsh-mallows, etc.
13 Æ 19 october 2015 Tuesday 13/10, 2-3 PM Module 1
Thursday 15/10, 2-3 PM Module 2
Monday 19/10, 4-5 PM Module 3
RegisteR online
Glucose syrups essential for confectioners. These are the main ingredients in the formulation of jellies, gums and liquorice. A very wide carbohydrate spectrum is used depending on the required level of texture, sweetness, and stability. The choice of the liquid sweetener also impacts processability during manufacturing of the end product, as well as cost savings. This training will enable you to gain a solid understanding of the characteristics and properties of glucose syrups and their benefits for the optimisation of your current recipes and the development of new confectioneries in the area of gums and jellies. Our team of application experts, technical support and product managers will be available to answer your questions.This webinar training is designed for food technologists and product developers in the field of confectionery.
WEbiNAR TRAiNiNGGlucose Academy Gums & jellies
Technical information
The training will be split into four modules of 40 minutes + 15 minutes of Q&A. Each participant will be able to choose which modules to attend, although our recommendation is that you attend them all and complete the entire session.
You can ask your questions by using the chat function during the conference and we will answer them during the Q&A session at the end.
PArTiciPATion iS FrEE oF chArgE
For more information contact your usual contact at Tereos Syral
This training is optimal when undertaken along with glucose Academy, modules 1, 2 and 4.
19/08/10
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Tereos
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Tereos Syral Z. I. et Portuaire 67 390 Marckolsheim - Francewww.tereos-syral.com
