When: Thursday 1 June – Friday 2 June
Where: Willian Institute of TAFE, 555 La Trobe Street, Melbourne
Innovating by texture
Confectionery Science – Innovation with Texture
All confectioners know that confectionery manufacture is both an art and a science and, for the industrial to the artisan confectioner, this ‘back to science’ workshop will have you excited and dreaming of the next generation of mouth-watering treats.
Themed Confectionery Science – Innovation with Texture, the ConTech2017 two-day practical workshop will be much more than a back to basics 101 of confectionery science. This workshop will extend your knowledge and understanding of the principles impacting sugar confectionery production.
It will feature ingredient and process options to deliver different textures appropriate for the everyday, to the decadent confectionery application. The scientific lessons will be tested in the kitchen, working hands-on, in small groups, on laboratory scale equipment.
You will explore ingredient functionality, find insights into processing technology and develop ideas for innovative textures and flavour delivery.
We are delighted to announce Lynda Jesser, Nestlé Australia’s Operations Performance Manager based at the Broadford plant and Tony Raponi, Process Specialist Manager at Nestlé Campbellfield’s plant will lead you on the journey of confectionery science for texture innovation, in association with Singapore’s Edwin Bontenbal, Director Business Development - Food from Corbion Purac and Axeio Specialities, at William Angliss Institute, on 1-2 June.
Operations Performance Manager, Nestlé Australia
Lynda has 20 years’ experience with Nestlé in their confectionery and beverages divisions with roles as a Technologist, Innovations, Process Specialist, three years in the UK as an R&D Senior Sugar Scientist and the Technical Manager for confectionery New Zealand. Currently Lynda is the Operations Performance Manager for Allen’s Confectionery. Lynda has Diplomas from William Angliss College (Food Science & Technology) and from the ZDS Confectionery College in Solingen, Germany. In 1994 Lynda received a TAFE award as the Australian Vocational Student of the Year.
Process Specialist Manager, Nestlé Australia
Tony has more than 38 years’ experience at Nestlé Australia. His core role, in the technical area, is to bring new product development to the market and to upgrade manufacturing processes with new technology. More recently he has focussed on Kit Kat new product development, with the launches of Kit Kat Caramel, Milk & Cookies and the global first Swirl range. Tony is Nestlé's global and moulding expert which requires him to assist and advise offshore businesses. In 2016, Tony was awarded the industry’s highest accolade, The Alfred Stauder Award for Excellence.
Please access the registration form here, complete and return to Julie Gerrard – email@example.com Registrations are limited so book early to avoid disappointment.
For further information please contact Julie Gerrard: 03 9867 0147
Thank you to Nestlé Australia together with Corbion Purac and Axieo Specialties for their support of the workshop.
ConTech2017 will appeal to a broad range of confectionery and wider food industry professionals, including those in the fields of: