for users of starch sweeteners

Transcription

1 Training calendar 2015 for users of starch sweeteners Tereos logo TEREOS Syral CMJN 100%

2 Training calendar 2015 for users of starch sweeteners 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 knowhow. 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, nontechnical and jargonfree language. Two types of trainings A face to face event on September 10 th One day of training at our Marckolsheim headquarters. 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 year The information will be condensed into a series of four sessions, each lasting one hour, which will be grouped together within a two week timeframe. Participants will be able to ask questions during the training by using the chat function. Webinar trainings will be available after the dates for everyone who has registered. Glucose Academy The main course Face to Face 1 day 10 september 2015 Register Webinar 4 x 1h during 4 days Session 1 from 15 to 25 june 2015 Session 2 from 21 to 01 october 2015 Register Glucose Academy Gums & jellies Webinar 4 x 1h during 4 days From 13 to 19 october Register Get to know Tereos Syral s team of experts. Kristine Van den Steen Product Manager, Liquid sweeteners Kristine is the liquid sweeteners expert and has 20 years of experience working in R&D, technical application support, sales and product management. Michel Flambeau Application and Customer Technical Support Director With more than 15 years of experience in innovation management, Michel is head of the R&D Centre for Application and the Customer Technical Support team. Dr Susanne Roelle Customer Technical Support Scientist Susanne is a food scientist who specialises in ingredients. She spends most of her time providing support to customers working in food manufacturing sites across Germany and Europe. Nadia Camuel Product Application Scientist Nadia is the confectionery expert and has 15 years of experience both on the manufacturing and the ingredients side. Dr Frederique Respondek Scientific and Regulatory Affairs Manager Frederique heads the team that is responsible for evaluating the nutritional and health properties of ingredients and ensuring the followup of the EU regulations. Arnaud Fabrega Regulatory Affairs Manager With 17 years of experience in quality and compliance management, Arnaud is the expert on regulatory files and acts as chairman of leading National and European associations representing the food ingredients industry.

3 Onsite training Glucose Academy The main course Meet the experts in person at a glucose production site. Featuring an excellent content and experience through practical sessions, tasting and interaction, this onsite training is simply a must for food manufacturers who are looking to reinforce their technological and industrial knowhow. 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. September 10 th 2015 Æ Marckolsheim, France (Social event to be held on the evening of September 9 th ) 8h 9h Glucose made easy This 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 delivery Production, handling, storage and the logistics of liquid sweeteners. 10h 12h30 Glucose syrups plant visit and tasting session Understanding glucose at the source, in a plant that is driven by technological excellence 12h3013h30 Buffet lunch 13h3014h30 Properties and functionalities of glucose syrups They are key factors behind choosing the right ingredients. 14h3015h15 Visit to Application Centre Fully equipped and dedicated to providing customer support. 15h1516h Nutrition, regulatory and marketing What you need to know about nutrition science, end product labeling, consumers perception and consumption figures. We would be delighted to welcome you on September 9 th for a fun evening involving the tasting of local products. Tereos Syral Z. I. et Portuaire Marckolsheim France tel: +33 (0) How to arrive Airports: Strasbourg (45 min), Basel (55 min), BadenBaden (1h15), Frankfurt (2h30). Train stations: Strasbourg (1h), Mulhouse (1h), Colmar (30 min) Participation is free of charge. For more information contact your usual contact at Tereos Syral or glucoseacademy@tereos.com

4 Webinar Training Glucose Academy The main course 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. Module 1 Module 2 Module 3 Module 4 Glucose made easy It 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 nontechnical people or technical people who are seeking a synthetic overview to enable them to explain it to colleagues and the general public alike. Aimed at both a general and technical audience From product specification to delivery Production, handling, storage and the logistics of liquid sweeteners. Aimed at a technical audience Properties and functionalities of glucose syrups These are key factors behind choosing the right ingredient. Aimed at a technical audience Nutrition, regulatory and marketing What you need to know about nutrition science, end product labeling, consumers perception and consumption figures. Aimed at both a general and technical audience Session 1 15 Æ 25 June 2015 Monday 15/06, 45 PM Module 1 Tuesday 17/06, 23 PM Module 2 Tuesday 23/06, 23 PM Module 3 Thursday 25/06, 23 PM Module 4 Session 2 21 September Æ 01 October 2015 Monday 21/09, 45 PM Module 1 Tuesday 22/09, 23 PM Module 2 Tuesday 29/09, 23 PM Module 3 Thursday 01/10, 23 PM Module 4 Participation is free of charge For more information contact your usual contact at Tereos Syral or glucoseacademy@tereos.com 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.

5 Webinar training Glucose Academy Gums & jellies 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. This training is optimal when undertaken along with Glucose Academy, modules 1, 2 and 4. Module 1 Properties and functional benefits of glucose syrups in confectionery Understanding why you need glucose syrups. 13 Æ 19 October 2015 Tuesday 13/10, 23 PM Module 1 Thursday 15/10, 23 PM Module 2 Monday 19/10, 45 PM Module 3 Module 2 Choosing the right glucose syrup for confectionery applications Vital knowhow for your new product development and product reformulation projects. Participation is free of charge For more information contact your usual contact at Tereos Syral or glucoseacademy@tereos.com Module 3 Case studies Modulating taste, texture, processability and stability in gelatine jellies, chewy candies, marshmallows, etc. 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.

6 Tereos Syral Z. I. et Portuaire Marckolsheim France