Fat Crystallization

Course Description:

This masterclass will be divided into two parts. The first will cover the fundamental aspects of fat crystallization. After a short Q&A session, the second will delve into the compositional details of fats and the design of functional fat phases and discuss specific applications. 

Meet the Instructor:

Eckhard Flöter is a professor of Food Process Engineering at Technische Universität Berlin, specializing in process technology, thermodynamics, and phase transitions. His research focuses on crystallization and the analysis of structure formation, especially pertaining to substrates, such as sugars, fats, oils, waxes, oleogels, starch, and cereals. His upcoming masterclass on fat crystallization will provide participants with in-depth insights into the crystallization processes of fats, triglyceride composition, and the practical application of structured lipid phases for industrial use.