Microencapsulation in Food Applications

One of IFT’s most highly-rated and attended courses, examine basic and applied microencapsulation technologies and controlled release delivery systems. Gain a deeper sense of the scientific basis leading to advanced information on the physical and chemical methods of microencapsulation and how to apply techniques to protect, mask, and ultimately deliver a food ingredient.  Apply your learning and network with other participants during the team task session.

Course Length: 2 Days (June 24-25, 2012)

Agenda (PDF)

Faculty Bios (PDF)

Registration Rates

Here’s what 2011 attendees had to say:
  • “Any food industry professional working with ingredients development MUST take this short-course.”
  • “This was the best Short Course that I have attended.  Very well organized and presenters knew their material.  I would recommend this to anyone wishing to gain the basics and application of the information.”
You will be able to:
  1. Better understand the role of microencapsulation in the food industry
  2. Describe the scientific basis leading to advanced information on the physical/chemical methods of microencapsulation
  3. Apply microencapsulation techniques to protect, mask, and deliver a food ingredient
  4. Identify practical applications of microencapsulation technology in foods and beverages
  5. Learn practical applications through case studies, problem solving session, and dicussion and Q&A sessions.
Intended Audience
  • Academics
  • Food Scientists
  • Management 
  • New Product Managers and technologists 
  • Operations & Production Personnel  
  • Personnel who interact with R&D 
  • Product Developers 
  • QC/QA
  • R&D
  • Researchers
  • Sales & Marketing  
  • Scientists with a concentration in areas other than Food Science 
  • Students 
  • Nutritionists
Learning Level: Introductory, Intermediate