Inducting and agglomeratefree disperging of powders/hydrocolloids - Claus-Wilhelm Häbel, Ystral GmbH

Claus-Wilhelm Häbel studied mechanical engineering, specialised in process technic and received his diploma at the TU Braunschweig. The thesis was about measuring of a decelerated velcocity distribution of a solid/air flow with a LDA/PDA (Laser Doppler Anemometer/Phase Doppler Anemometer). Working for one year as freelancer at the sugar institute of the TU Braunschweig he began work at the ystral gmbh in 1996.  Since then, Claus-Wilhelm Häbel is working as process and application engineer at the ystral company.

His lecture:

Challenges associated with handling powders
Discrepancy of surfaces of powder addition into fluids
Possibilties to solve that problem 
Inducting of powders with vacuum and wetting in vacuum (without vaccuum vessels)
Destroying of agglomerates in vacuum using high shear stress


Container systems for mixer feeding: Energy-efficient solutions to prevent contamination and allergen carryover - Andreas Eibner, AZO GmbH & Co. KG

Andreas Eibner received his Bachelor of Science / Engineering as well as his degree in process engineering in 2004. 

He works in engineering, technical sales and consulting in the powder handling industry since 2005. 

In 2009 Andreas Eibner started at AZO Food as technical sales engineer, becoming Head of Sales AZO Food in 2015. 

Andreas Eibner has a strong expertise in technical and process engineering as well as system planning and design, 

based on an extensive knowledge in structural engineering, factory and process planning. 

He has a wide-ranging international experience in the food processing industry and powder handling in general. 


Integrated product development of powdered foods - David Kräling, Martin Braun KG

David Kräling started his career as a bakery apprentice who went on to earn his master craftsman certificate. At the Ostwestfale-Lippe University of applied Sciences he studied Food Technology. The focus of his studies were development and production of powdered foods. Since graduation he has worked as a product developer for the Martin Braun Gruppe in Hannover. His field of speciality is the integrated product development approach with a focus on powdered foods.

His lecture:

The successful development of powdered products depends on a thorough understanding of the product itself, as well as all aspects of its production. Understanding product and production limitations will help to cut development time and ensure that products can be successfully reproduced in production scale. Following the value chain of a powdered product, the goal of this talk is to explain why and how a deep understanding of raw material specifications, intelligent trial design, production processes and product application is crucial for successful product development.


Pow(d)erful Natural Colours for Food & Beverage - Charlotte Grzeskiewics, Döhler GmbH

Charlotte Grzeszkiewicz received her diploma in chemistry at the Julius-Maximilians-University Würzburg in 2010 on the field of synthesis of ionic naphthalene bismide dyes. Afterwards she continued to work as PhD student in the Group of Prof. Frank Würthner at the Julius-Maximilian-University Würzburg in the Organic department. Her main research field was the synthesis, characterization and aggregation studies of amphiphilic perylene and zinc chlorin Dyes. After her graduation as PhD in 2014 she passed a professional training on business administration, strategic marketing and management in Munich for half a year. From 2015 to 2017 she became a developer at Döhler GmbH in the department of research and innovation on the field of natural colours with the focus on innovation projects. Since April 2017 she works as product manager for the Business Unit Colours at Döhler GmbH in Darmstadt. 

Her lecture:

First of all there will be short introduction of Döhler GmbH and the Business Unit Colours followed by an overview of the production process of natural colour powders and qualities thereof. The main part starts with the advantages of natural colour powders in the supply chain and the production process. The next part contains application examples of natural powder colours in food and beverages. In the end there will be a short summary. 


Process reliability in the production of powdered foodstuffs under the following aspects: qualification of production plants, scale up and process validation - Franz-Josef Meyer, Krüger GmbH & Co.KG

Franz-Josef Meyer received his master´s degree in food technoloy ("Dipl.-Ing. Lebensmitteltechnologie) in 1988 after his study food technology at the University of Applied Science   Ostwestfalen-Lippe.

Since then he worked at Krüger GmbH&Co. KG in different positions:

After working as a trainee he held following positions:

- head of packaging department 

- projekt manager at R&D department

- head of application in the R&D department

- head of R&D

- since 2010 head of pharmacetical manufacturing and head of processing

His lecture:

Qualification of production equipment and process validation are the key points to ensure process reliability. Due to the performance and cost pressure in the food industry, full qualification and validation are not always guaranteed. 

The presentation shows possibilities on how to manage these callenges, without desregarding the food standards. In addition, suitable tools and methods are shown how to continuously improve the process for a better process reliability.


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