User:Tilia cordata/Sandbox

Source: Wikipedia, the free encyclopedia.

Gums and Stabilisers for the Food Industry is a biennial conference (see the official website) held in Wrexham, North Wales, since 1981, on the application of hydrocolloids (polysaccharides and proteins) in the food industry. Presentations at the conference cover recent advances in the structure, function and applications of gums and stabilisers and how these materials are used in industrial processes, and also educational material on the subject. The proceedings of each conference have been published (see below), with the most recent (9th through 14th conferences) published by the Royal Society of Chemistry. The conference series is organized by the Food Hydrocolloids Trust.

History of the conference

The intention of the conference series is to provide a forum for the free exchange of ideas between academia and industry and to promote the use and understanding of hydrocolloids in foods. Because hydrocolloids are sourced and used in all of the continents except Antarctica, and many types (such as resins, seed gums, and certain alginates) are obtained from specific countries or climate zones, the conference attracts an international attendance from Europe, Asia, North America, Australia, Africa and the Middle East.

The first conference series was held at Glyndwr University in Wrexham in 1981, chaired by Professor Glen O Phillips (also of Glyndwr University), and all subsequent conferences have taken place at the same location and with the same chairman. Until 2008, Glyndwr University was known as the North-East Wales Institute of Higher Education (NEWI).


  • Gums and Stabilisers for the Food Industry
Date of conference: July 1981
Editors: G. O. Phillips, D. J. Wedlock and P. A. Williams
Published by: Pergamon Press Ltd., Oxford Vol 6 (1982).


  • Gums and Stabilisers for the Food Industry 2
Date of conference: July 1983
Editors: G. O. Phillips, D. J. Wedlock and P. A. Williams
Published by: Pergamon Press Ltd., Oxford (1984).


  • Gums and Stabilisers for the Food Industry 3
Date of conference: July 1985
Editors: G. O. Phillips, D. J. Wedlock and P. A. Williams
Published by: Elsevier Applied Science Publishers (1986). ISBN 0-85334-423-X.
Topics: Part 1: Analysis, structure and properties; Part 2: Applications; Part 3: Interactions; Part 4: Recent developments – future trends.


  • Gums and Stabilisers for the Food Industry 4
Date of conference: July 1987
Editors: G. O. Phillips, D. J. Wedlock and P. A. Williams
Published by: IRL Press, Oxford, (1988). ISBN 1-85221-087-7.
Topics: Part 1: Analysis, structure and properties; Part 2: Gelation and rheological properties; Part 3 Applications; Part 4: Emulsion stabilisation; Part 5: Current developments.


  • Gums and Stabilisers for the Food Industry 5
Date of conference: July 1989
Editors: G. O. Phillips, D. J. Wedlock and P. A. Williams
Published by: Oxford University Press Ltd., Oxford, (1990). ISBN 0-19-963061-5.
Topics: Part 1: Gum arabic and other gum exudates; Part 2: Starch; Part 3: Gelatin and other food proteins; Part 4: Pectin; Part 5: Microbial polysaccharides; Part 6: Cellulosics and seed gums; Part 7: Marine polysaccharides.


  • Gums and Stabilisers for the Food Industry 6
Date of conference: July 1991
Editors: Phillips G. O., Williams P. A. and Wedlock D. J.
Published by: Oxford University Press Ltd, Oxford (1992). ISBN 0-19-963284-7.
Topics: Part 1: End use considerations; Part 2: Structure and rheology; Part 3: Synergism; Part 4: Processing; Part 5: Emulsions stabilisation; Part 6: Low calorie products; Part 7: New developments.


  • Gums and Stabilisers for the Food Industry 7
Date of conference: July 1993
Editors: Phillips G. O., Williams, P. A. and Wedlock D. J.
Published by: Oxford University Press, Oxford (1994). ISBN 0-19-963465-3.

Topics: Part 1: Characterisation; Part 2: Emulsions and foams; Part 3: Processing; Part 4: Health and nutrition; Part 5: Rheology; Part 6: Interactions; Part 7: Applications.


  • Gums and Stabilisers for the Food Industry 8
Date of conference: July 1995
Editors: Phillips G. O., Williams, P. A. and Wedlock D. J.
Published by: Oxford University Press (1996). ISBN 0-19-963627-3.
Topics: Part 1: The role of hydration processes in product formulation; Part 2: Stabilisation of chilled and frozen products; Part 3: Biopolymer characterization; Part 4: Biopolymer interactions; Part 5: Incompatibility and phase separation of biopolymers; Part 6: Practical applications of mixed biopolymers; Part 7: High pressure and high temperature processing; Part 8: Functionality of hydrocolloids in low moisture products; Part 9: New materials and emerging techniques.


  • Gums and Stabilisers for the Food Industry 9
Date of conference: July 1997
Editors: Williams, P. A. and Phillips, G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (1998).


  • Gums and Stabilisers for the Food Industry 10
Date of conference: 5 to 9 July 1999
Editors: Williams, P. A. and Phillips G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (2000). ISBN 0-85404-820-0.
Topics: Polysaccharide characterization; Polysaccharide gelation; Mixed biopolymer systems; High solid systems; Proteins and emulsions; Recent developments, future trends.


  • Gums and Stabilisers for the Food Industry 11
Date of conference: 2 to 6 July 2001
Editors: Williams, P. A. and Phillips G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (2002). ISBN 0-85404-836-7.
Topics: Market overview; Structure, characterization and interactions; Rheological aspects; Hydrocolloids in real food systems; Interfacial behaviour and gelation of proteins; New materials; Hydrocolloids and health.


  • Gums and Stabilisers for the Food Industry 12
Date of conference: July 2003
Editors: Williams, P.A. and Phillips, G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (2004)


  • Gums and Stabilisers for the Food Industry 13
Date of conference: July 2005
Editors: Williams, P.A. and Phillips, G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (2006)


  • Gums and Stabilisers for the Food Industry 14
Date of conference: July 2007
Editors: Williams, P.A. and Phillips, G.O.
Published by: Royal Society of Chemistry, Cambridge, UK (2008)


The 2009 conference

Entitled "Biofunctionality and technofunctionality" will take place 22 to 25 June 2009 in Wrexham, North Wales.

  • Organizing committee:
Dr P. Boulenguer, Cargill France SAS
Professor E. Dickinson, University of Leeds, UK
Dr R. S. Farr, Unilever Research and Development, Vlaardingen, The Netherlands
Professor E. A. Foegeding, North Caroloina State University, USA
Dr T. J. Foster, (Treasurer), University of Nottingham, UK
Mr H. Hughes (Administrative Secretary), Glyndwr University
Dr A. Imeson, FMC Corporation
Dr M. Marrs,
Dr R.G. Morley, Delphi Consultant Services Inc., USA
Professor J.R. Mitchell, University of Nottingham
Professor E. R. Morris, University College Cork, Ireland
Professor V.J. Morris, Institute of Food Research, Norwich
Dr J.C.F. Murray
Professor K. Nishinari, Osaka City University
Professor G.O.Phillips (Chairman), Phillips Hydrocolloids Research Ltd
Dr K. Philp, CyberColloids Ltd, Ireland
Dr C. Rolin, CP Kelco, Denmark
Dr C. Schorsch, Danone, France
Dr C. Speirs, CCFRA, UK
Dr G. Sworn, Danisco, France
Dr A. Tziboula-Clarke, ISP (International Specialty Products)
Professor A.G.J. Voragen, University of Wageningen, The Netherlands
Professor P.A. Williams (Scientific Secretary), Glyndwr University
  • Industrial sponsors:
CPKelco, Danisco, FMC, Kerry Ingredients, National Starch, Phillips Hydrocolloids Research Ltd, Unilever, Wolff
Retrieved from "https://en.wikipedia.org/w/index.php?title=User:Tilia_cordata/Sandbox&oldid=265312900"