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Join us for Fat Crystallization, an exclusive masterclass led by Professor Eckhard Flöter, a distinguished academic in food science at Technische Universität Berlin. With an extensive career in lipid research, emulsions, and food process engineering, Prof. Flöter’s work has significantly advanced the understanding of food structure and functionality.
This 90-minute interactive session includes a live Q&A, engaging polls, and a dynamic closing discussion. Stay tuned for more details in the coming months.
