Rheology and Surfactants: Chemistry, Theory, and Applicatio

The high surface tension of water presents challenges to a formulator who attempts to develop products that will properly wet surfaces, disperse pigments, emulsify key components, or even generate or destabilize foam. It is imperative that we understand how materials are affected, by their flow behavior, as a result of applied stress forces. This knowledge… Continue reading Rheology and Surfactants: Chemistry, Theory, and Applicatio

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Flexible Film Structures in Analytical Chemistry Packaging

Flexible film offers many unique properties for the custom packaging of a product. However, without fully understanding the physical properties of the film or the packaging process, inadequate packaging can result which does not provide the proper barrier properties for the product. Such situations, if not caught during the development of the package or the… Continue reading Flexible Film Structures in Analytical Chemistry Packaging

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Spray Drying: Advanced Technology Overview

This 90-minute accredited course focuses on Spray-Drying technology, a very important process in numerous industries. The course will emphasize the scientific fundamentals and practical operational aspects of Spray-Drying that are seen day-to-day in industries such as Food, Beverages, Chemicals, Pharmaceuticals, Pulp and Paper, etc. The primary goal will be to help scientists, engineers and operations… Continue reading Spray Drying: Advanced Technology Overview

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Effective Approach to Human Error Reduction

Investigations, Root Cause Determination and CAPA Effectiveness If you work in a GMP regulated industry you not only need to address human error deviations because they are an inconvenience, but you must also do it because the regulation requires it. The Code of Federal Regulations (21 CFR 211.22) charge the quality control unit with the… Continue reading Effective Approach to Human Error Reduction

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Atomization and Spray Drying: Applied and Practical Approach

This 18-hour accredited ON DEMAND course focuses on Atomization and Spray-Drying technology, which are key processes in numerous industries. The course will emphasize the scientific fundamentals and practical operational aspects of Atomization and Spray-Drying that are seen day-to-day in industries such as Food, Beverages, Chemicals, Pharmaceuticals, Pulp and Paper, etc. The primary goal will be… Continue reading Atomization and Spray Drying: Applied and Practical Approach

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Setting up and Implementing Supplier Audits

Every pharmaceutical, medical device or related industry company must rely on the dependability of their suppliers to consistently provide quality materials and services. Key to this is the establishment up front of a supplier quality agreement. But even once created and agreed upon, periodic audits are necessary to ensure it is being routinely followed. The… Continue reading Setting up and Implementing Supplier Audits

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Spray Drying: Operation, Optimization and Design Aspects

This 90-minute accredited online training focuses on the Spray-Drying process and technology, which is present in numerous industries. Even though the training will focus on the fundamentals of Spray-Drying by emphasizing scientific principles that are common to any industry, specific examples will be given for applications in Food, Beverages, Chemicals, Pharmaceuticals, Pulp and Paper, etc.… Continue reading Spray Drying: Operation, Optimization and Design Aspects

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Functional Emulsions in the Beverage Industry

This 90-minute, accredited ON DEMAND training course offers a basic understanding of the behavior and properties of emulsions in beverages. It covers principles of emulsion preparation for different types of beverages as well as techniques for analysis of beverage shelf life and emulsion stability. The course will describe specific examples on preparation of emulsions.

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Starch Technology

Starch is a recognized natural hydrophilic polymer that is popularly utilized in various kinds of formulations as a swelling agent and gelforming excipient. It has multiple structural arrangements and functionalities. This 12-hour accredited ON DEMAND course will cover the science and operational aspects of products using starches, which are amongst the most important ingredients used… Continue reading Starch Technology

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Food Extrusion Technology

“Food extrusion has become a very important processing operation. Today, the food extruder is used to produce pasta and other cold formed products, ready-to-eat cereals, snacks, pet food, aquatic feeds, confectionery products, modified starches for soup, infant food, and instant foods, beverage bases, and texturized vegetable proteins. This 12 hour accredited ON DEMAND training is… Continue reading Food Extrusion Technology

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