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Sweeteners academy by Tereos

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Discover the calendar of 9 webinars


Abstract:

The Sweeteners Academy is a free to attend educational programme. It provides you with the knowledge that will help you to reinforce your own technological know-how around sweeteners: sugar, glucose and fructose syrups, stevia extracts, and their combinations. Our team of application experts, technical support and product managers are available to answer your questions.

The program is divided into 3 sessions, with a total of 9 webinars, spread from November to January. You can register for the session(s) of your choice and decide which webinar you are attending.

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, you are also most welcome to attend. 

Time Range:
November 8th 2017 to January 25th 2018

How is the webinar programme composed?

 

Session 1: Meeting the sugars reduction challenge (3 modules) – Language: English

 

  • 8-Nov-2017 / 2:00 PM (Paris) / Step into the new sweet: solving the nutrition / taste / texture / cost equations when reducing sugars in food and beverage formulation by Kristine Van Den Steen and Marion Hoff
  • 9-Nov-2017 / 2:00 PM (Paris) / Reducing sugars in beverages by Marion Hoff and Quentin Claverie
  • 14-Nov-2017 / 2:00 PM (Paris) / Reducing sugars in sweet bakery and cereal products by Patricia Rodriguez


Session 2: Fructose (3 modules) - Language: English

 

  • 16-Nov-2017 / 2:00 PM (Paris) / What is fructose? How are fructose syrups produced by Kristine Van Den Steen and Adrian Cook
  • 21-Nov-2017 / 2:00 PM (Paris) / Nutritional and regulatory aspects of fructose by Kristine Van Den Steen and Cindy Le Bourgot
  • 22-Nov-2017 / 2:00 PM (Paris) / Properties and functionalities of fructose syrups by Hugues Aubin and Patricia Rodriguez


Session 3: Stevia extracts (3 modules) - Languages: English, Spanish, Italian

 

  • 16-Jan-2018 / 3:00 PM (Paris) / 10 good reasons to use stevia in Spanish food & beverages by Celine Hurson and Patricia Rodriguez
  • 23-Jan-2018 / 3:00 PM (Paris) / Why stevia extracts are your best ally for reducing sugars in beverages by Celine Hurson, Adrian Cook and Alexander Van Beerlere
  • 25-Jan-2018 / 3:00 PM (Paris) / 10 good reasons to use stevia in Italian food & beverages by Celine Hurson and Stefano Arbizzoni



Bonus Sessions! Your registration includes 7 on-demand modules on Glucose syrups - Language: English
This additional resource will be available on the webinar platform.


If you are interested in our face-to-face trainings, please contact us

SPEAKERS

Kristine Van den Steen

Product Manager
Tereos

Marion Hoff

Senior Account Manager
Tereos

Quentin Claverie

Product Application Scientist
Tereos

Patricia Rodriguez

Customer Technical Support Manager
Tereos

Adrian Cook

Senior Account Manager UK & Ireland
Tereos

Cindy Le Bourgot

Nutrition Scientist
Tereos

Hugues Aubin

Customer Technical Support Manager
Tereos

Alexandre Van Beerlere

Account Manager Benelux & Nordics
Tereos

Stefano Arbizzoni

Responsabile Commerciale Italia presso
Tereos

Celine Hurson

Head of Marketing Communications
Tereos

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