2026 - Food Texture and Hydrocolloids:Fundamentals and Product Formulation

Name: 2026 - Food Texture and Hydrocolloids:Fundamentals and Product Formulation
Start: 2026-09-23T15:00:00-05:00
End: 2026-09-24T18:00:00-05:00
Location: Hyatt Regency Bloomington - Minneapolis

Wed, 23 Sep, 2026 at 03:00 pm to Thu, 24 Sep, 2026 at 06:00 pm UTC-05:00

Hyatt Regency Bloomington - Minneapolis | Bloomington

Publisher/HostBioactivesworld Forum

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2026 - Food Texture and Hydrocolloids:Fundamentals and Product Formulation

This program provides a comprehensive summary of Food Texture and Hydrocolloids, Fundamentals and Product Formulation
About this Event

9th Functional Ingredients Workshop – Hydrocolloids, Gums, and Fiber: Chemistry and Applications, September 23–24, 2026 | Hyatt Regency Bloomington, Minneapolis, MN

This workshop offers a comprehensive overview of food texture and hydrocolloids, covering fundamentals, sources, functionality, and their role in product formulation and development. Expert speakers from both industry and academia will discuss the use of various materials and their impact on stability, encapsulation, and overall product quality.

The program is designed for a wide audience, including recent graduates, newcomers to the field, and experienced professionals such as product formulators in the food, pharmaceutical, and dietary supplement industries; R&D engineers; process improvement specialists; QA technicians; project engineers; processors; chemists; marketing and business managers; and sales and marketing specialists.