9th Training School on Microencapsulation

Berlin, Germany - September 11-14, 2017

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André Brodkorb, Teagasc Food Research Centre, Moorepark, Ireland
André Brodkorb Dr André Brodkorb is a senior researcher in the Teagasc Food Research Centre Moorepark, Ireland. His main scientific interest in the structure/function relationship of food proteins “from source to delivery”. Some of the more recent work dealt with process-induced changes in food structure and their effect on the fate of food during gastro-intestinal transit in vitro and in vivo. This experience in structuring of food or food components was applied for the development of encapsulation devices for the delivery of small bioactive food components but also larger probiotic bacteria in microgels. Logo Teagasc Moorepark
Paul de Vos, University Medical Center Groningen, The Netherlands
Paul de Vos The de Vos group has a major focus on cell-encapsulation for treatment of disease. The group has been instrumental in identifying causes of bioincomatibility. During recent years we have designed new approaches to support longevity of encapsulated cellular grafts. The group has published more than 180 scientific papers on the subject. Logo UMC Groningen
Marijana Dragosavac, Loughborough University, UK
Marijana Dragosavac Marijana Dragosavac is a Chem. Eng. graduate from the Univ. of Novi Sad (Serbia) with a PhD in Chemical Engineering from the Loughborough Univ. (UK). Marijana was appointed to a lectureship in Chem. Eng. at Loughborough Univ. in 2012. Her main interest is particle formulation. She has successfully developed various formulations based on emulsions (fragrance/flavour oil/liquid crystals capsules), pickering emulsions, silica and other inorganic particles with tunable internal structure (fragrance release, low soluble drug delivery, chromatography packing), micro particles for controlled release, micro particles containing viable living cells and various other biological materials etc. She is continuously looking for challenging and new formulations to be modified so they can be used within membrane emulsification process - process which provides uniform particles but can be also scaled up. Logo Loughborough Univ.
Stephan Drusch, TU-Berlin, Germany
Stephan Drusch Stephan Drusch is Professor for Food Technology and Food Material Science at the Technische Universität Berlin. He studied at the University of Kiel (Diploma, PhD) and worked as a researcher in the dairy industry, at the University of Kiel and the University of Milan. His research activities focus on structure-function relationships in food processing with emphasis on dispersed systems and the encapsulation of food ingredients. Logo TU-Berlin
Anne Ettner, Glatt, Germany
Anne Ettner Dr. Anne Ettner studied Pharmacy at the Humboldt University in Berlin and received her doctoral degree from the Berlin-based Forschungsinstitut für Molekulare Pharmakologie (FMP) in 2000. In the same year she joined Merck KGaA in Darmstadt as head of the reformulation laboratory for small chemical molecules. In 2002, she took over leadership of the quality management division of Capsulution NanoScience AG in Berlin. Since 2004 she has been working with Glatt GmbH in Binzen (near Lörrach), heading the pharmaceutical development of the business unit Glatt Pharmaceutical Services till 2009. In 2006 she became a registered Qualified Person and has been responsible for training in Glatt´s pharmaceutical processes and services for 7 years. Logo Glatt
Yves Frere, Institut Charles Sadron, France
Yves Frere Yves Frere obtained in 1981 his PhD in Science from the University of Strasbourg (France). He is working since in the chemistry field at ICS (Institut Charles Sadron - Strasbourg), a laboratory of CNRS (Centre National de la Recherche Scientifique). After studying hydrosoluble complexing polymers, he got interested in encapsulation in 1989, and created in 1992 his own research group to study the encapsulation of active ingredients. At the beginning, his studies were only academic, turned academic and applied in 2000, to remain actually almost only applied. His major fields of research are first, the insulin encapsulation for oral delivery, and second, the active ingredient encapsulation for the manufacturing of smart textiles. He counts about 50 publications and 30 patents on encapsulation. Logo Inst Charles Sadron
James Oxley, SwRI, Texas - USA
James Oxley James D. Oxley is a Staff Scientist in the Microencapsulation section at the Southwest Research Institute (SwRI®). He directs staff engaging in contract research pertaining to encapsulation and controlled release. His responsibilities include delineating a research approach in encapsulation, process development, formulation development, analytical studies, and the development of novel micro- and nanoencapsulation techniques. Through his work over the past thirteen years at SwRI, Dr. Oxley has collaborated with hundreds of clients to develop encapsulated and controlled release products for use in various industries, including pharmaceuticals, nutraceuticals, food, cosmetics, consumer products, agriculture, paints and coatings, and energy storage. He is a Director-at-Large on the board for the CRS, Steering Committee for the BRG, and a member of the Am. Chem. Soc. Logo SwRI
Denis Poncelet, Oniris, Nantes
Denis_Poncelet Denis Poncelet, PhD in Science from University of Liege, Belgium, is involved in microencapsulation since 1986, first at McGill University (Canada), and Flamel Technologies (France). Since 1993, is full professor at ENSIAA, Nancy and then Oniris, Nantes. He is funder of Capsulae company. He has published near to 100 articles and book chapters on microencapsulation. As president of the BRG, he has organized more than 60 microencapsulation events. logo Oniris
Christian Quellet, Leugos, Switzerland
Christian Quellet Christian Quellet has studied Chem. Eng. at Univ. of Neuchâtel, followed by a PhD thesis at Univ. of Basel in colloid chemistry and by post-doctoral fellowships at Univ. of Basel (block-copolymers gels), Paris ESPCI (polymer mechanics) and Univ. of Bern (soft-matter physics). He joined Collano Ltd. in 1991 as R&D manager in the field of emulsion polymerization of adhesives and hotmelts. Between 1997 and 2007, he created and led the Fragrance Delivery Systems Res. Dept., and then the Physical Chemistry and Modelling program within Givaudan. Since 2015, he is managing director and owner of LEUGOS Sarl, proposing consulting services in formulation and microencapsulation, as well as support in patent drafting and IP questions. Christian Quellet was President of the Swiss Group of Colloid an Interface Science and President of the Polymer Group Switzerland. He is co-author of more than 25 peer-reviewed scientific publications, and about 20 patent applications. Logo Leugos
Dilek Sağlam, Helmholtz Zentrum Geestacht, Germany
Dilek Sağlam Dilek Sağlam is currently working as a Post-doctoral fellow at Institute of Biomaterial Science, Helmholtz Zentrum Geestacht (HZG, Teltow, Germany) on fabrication of polymer based micro- and nano-particles for the delivery of bioactive compounds. She has obtained her PhD from Wageningen University (WUR, the Netherlands), where she conducted her research on the design of protein microparticles. Following her PhD, she has worked as a scientist for the development of particle based inactivated liquid vaccine formulations at Merck (MSD, the Netherlands) for prevention of animal diseases. In her current research, she investigates microfluidic formation of shape-memory microparticles using 3D glass capillaries. Logo Helmholtz Zentrum Geestacht
Jenny Weissbrodt, Symrise, Germany
Jenny Weissbrodt Dr. Jenny Weissbrodt studied food technology at the University of Bonn. She works on the microencapsulation of food ingredients, food additives and bioactive components since 1999.
Jenny's main focus area is drying technologies especially spray drying. In 2011 she took over the leadership of the technology scouting and development group for the flavor division of the SYMRISE AG in the headquarter Holzminden. Her tasks include the search for new technologies and materials for flavor encapsulation, improvement of existing technologies and development of new products and processes.
Logo Symrise
Dirk Beilke, Pharma-Test, Germany
Dirk Beilke Pharma Test AG is a company located in Hainburg nearby Frankfurt a. Main. It is one of the world leaders in the dissolution and galenical drug test equipment market. In addition to Dissolution Testers, Pharma Test AG is also offering Powder Testers, Tablet Hardness Testers, Friability Testers, Disintegration Testers, Blister Leakage Testers and Media Preparations Systems. Dr. Dirk Beilke has studied Chemistry at the University of Frankfurt and received his PhD in the department of Biophysical Chemistry. He joined Pharma Test AG in the year 2004 and was responsible for the development of the Asian market. Now he is sales director and also focusing on the dissolution product development. New dissolution apparatus such as the dispersion releaser are currently developed to allow pharmaceutical and chemical quality control departments to test the release rate of nanomedicine, microparticles and semi-solid dosage forms. Logo Brace
Thorsten Brandau, Brace, Germany
Thorsten Brandau BRACE GmbH is since more than 30 years a globally active company in the field of microgranulation and microencapsulation. The use of the BRACE Vibrational Drip Casting Processes allows to produce extremely narrow size distributed particles on industrial large scale. With their development department applications all over chemistry are designed for customers worldwide, including fields as pharmaceutical, food science, nutrients, cosmetics, electronics, energy and many more. The services include besides the development contract manufacturing and machinery and equipment for producing, handling, sorting and drying Microspheres and Microcapsules. Dr. Thorsten Brandau is the President and one of the owners of BRACE, and has received his PhD from the University of Frankfurt. Logo Brace
Sabrina Diekmann, TUB, Germany
Sabrina Diekmann Sabrina Diekmann is research associate at the Food Technol. and Mat. Sc. Dep. at the Technische Univ. Berlin, Germany. She finished a vocational training as butcher and worked in the fresh food sector (real,- SB-Warenhaus). Afterwards she studied food science and technology at the Beuth University of Applied Sciences in Berlin, Germany and she focused on functional properties of osa-starches and proteins in dispersed systems. As technical staff member in the Department of Food Technology and Material Science she was responsible for the practical implementation of the spray drying process for various encapsulation systems. Her new research activities focus on structural and functional properties of plant proteins in delivery and food systems. Logo TU Berlin
Rocio Morales-Medina, TUB, Germany
Sabrina Diekmann Rocio Morales-Medina is a postdoctoral researcher at Food Technol. and Mat. Sc. Dep. at the Technische Univ. Berlin. She studied Chemical Engineering at the University of Granada (Spain) and at the Technical University of Vienna (Austria). During her PhD at the Department of Chemical Engineering (University of Granada) she focused on the up-grading of fish discards. She conducted research on the concentration of Omega-3 fatty acids by enzymatic and physical methods. Also, she has worked with fish protein to enzymatically enhance their functionalities and employ them to stabilize fish oil by microencapsulation. Her current project focusses on the development of functional ingredients from pea by-products. Logo TU Berlin
Anja Maria Oechsle, TUB, Germany
Anja Maria Oechsle Anja Maria Oechsle is a postdoctoral researcher at Food Technol. and Mat. Sc. Dep. at the Technische Univ. Berlin. She studied food technology at the University of Hohenheim, Germany and University of Massachusetts Amherst, USA. During her PhD at the Department of Food Physics and Meat Science (University of Hohenheim) she focused on mixed collagen gels and the functionalities within the extrusion process. Further, she conducted research on the interaction of collagen and other proteins at the Wageningen University, the Netherlands. Her current research focusses on structure-functionalities of new food hydrocolloids in the framework of up- and down-streaming processes. Logo TU Berlin
Arnold Uhl, LUM GmbH, Germany
Arnold Uhl Arnold Uhl studied chemistry at Humboldt-University in Berlin from 1989-1994, being particularly interested in organic photochemistry. After the diploma he worked for few years in the field of semiconductor research. He received his PhD in chemistry from Humboldt-University in 2001. From 1999-2004 he worked in a company producing instruments for industrial process control and scientific research. In 2004 Dr. Arnold Uhl joined the marketing and sales department of LUM GmbH and was appointed Sales & Marketing Manager in 2009. The comprehensive understanding of complex industrial formulations and processes in an easy way, by using analytical instruments, inspires him during his daily work with customers around the world. In December 2015 he was appointed member of the board of directors of LUM (Changzhou) Instruments Co., Ltd. Logo LUM
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