Professor Saphwan Al-Assaf-Professor at Hydrocolloids Research Centre, University of Chester

    •  
    • Professor Saphwan Al-Assaf-Professor at Hydrocolloids Research Centre, University of Chester's details
      • Title: Professor at Hydrocolloids Research Centre, University of Chester
      • Website: www.chester.ac.uk
    • Professor Saphwan Al-Assaf-Professor at Hydrocolloids Research Centre, University of Chester's presentations

    Speaker Bio:

    Professor Saphwan Al-Assaf is the Director of the Hydrocolloids Research Centre and currently the acting Director of the Institute of Food Science and Innovation at the University of Chester. He gained his PhD in 1997 from Salford University in the field of radiation and solution properties of hyaluronan and cross linked form (Hylan). Professor Al-Assaf has secured research funding from various industrial collaborators and has published more than 100 papers and holds ten patents. Professor Al-Assaf is a technical Expert and consultant for the International Atomic Energy Agency in his area expertise and sits on the editorial board of the international Journal of Food Science & Technology and the International Journal of Biological Macromolecules. His current research interests mainly focus on the structure-function relationship of hydrocolloids, molecular assemblies, formulations, emulsion technology and encapsulation.
    https://www.researchgate.net/profile/Saphwan_Al-Assaf/publications

    Presentation Title:

    The Role of Academia in supporting the Food and Beverage Industry

    Presentation Synopsis:

    This talk will briefly outline the current support provided by the University of Chester for the Food and beverage industry. Specifically, the delivery of MSc, BSc courses in Food Science and Innovation as well as Post Graduate Certificate Advances in Food and Beverage Packaging which are tailored to meet the demands by the industry.
    The talk will also focus on highlighting an example of collaboration between academia, supplier and end user on acacia gums. Acacia gums (Gum Arabic) is a natural exudate obtained from acacia trees and used heavily in the beverage industry to emulsify oil in water emulsion. Its quality and performance can be affected by location, soil type and age of tree along with collection time, drying, storage and subsequent processing. Our objective has been to find a way to control these variations and develop new formulations by utilising accurate and reliable measurements of the structural characteristics associated with good emulsifiers. Furthermore, our work has been extended to include developing the capacity at the origin (Sudan) and contribute to issues affecting sustainability and food security of these important natural ingredient.

  • Platinum Sponsor

    Gold Sponsor

    Silver Sponsor


     

    Media Partners