LC-MS - The use of LC-MS to study the fate of food ingredients after digestion
Hans-Gerd Janssen & Christian Grun, Unilever

SENSORY PERCEPTION - Consumer POV of research on salt perception
Dr Johanneke Busch, Unilever

FOOD SAFETY - Safety of industrial strains
Francois Bourdichon,Head of Safety Assessment of Industrial Strains, Groupe Danone

SPRAY DRYING - High dry matter evaporation and spray drying
Martijn Fox, Project Manager Processing, NIZO Food Research

FOREIGN BODY DETECTION - Detection and Identification
Mike Edwards,Microscopy, Campden BRI

CHOCOLATE PROCESSING
Nestle

HYGIENIC EQUIPMENT - Hygiene and sanitation in pumps, valves and conveyor belts in the food industry
Joe Stout, Director of Product Protection & Hygienic Design, Kraft Foods

FISH PROCESSING - Seafood and traceability
Kathryn Donnelly, Scientist, Nofima