Workshop: Day 2 February 10th 2012
Colour Stability in Food Workshop
08:30 Registration and Refreshments
09:00 Presentation: The Science of Colour Instability
This introductory talk will explain ingredient interactions (including pH and oxygen) which are responsible for changes in food colour with particular reference to natural constituents, and including colloidal stability, so as to provide delegates with the necessary understanding to interpret their own colour ‘issues’ or to discuss those introduced during the group exercises to follow.
09:20 Group Exercise 1: Colour Stability Case Studies
The aim of this exercise is to discuss delegates’ questions regarding food colour stability issues, and/or to draw on the facilitators’ own case studies. The session will be structured to ensure that we cover the main classes of natural colours, and invite those with solutions to colour stability problems (be that in the form of new food colouring agents or ingredients systems) to take this opportunity to contribute their understanding.
10:20 Refreshments
10:40 Presentation: Food Colour Stability Issues
11:00 Group Exercise 2: Shelf-Life Solutions
Continuation of Group Exercise 1 but turning the emphasis to shelf-life considerations. The agenda for this session will be sufficiently flexible to allow delegates to suggest their own scenarios around which the facilitators will steer the discussion.
12:00 Summary and presentation: Using Computers to Predict Colour-Shelf-Life of Foods
The deterministic nature of food colour means that it can easily be incorporated as a ‘response’ into mathematical models of food quality change. This talk will explain how kinetic modelling of chemical change in food can be used to build a predictive shelf-life tool for food colour, using available computer software.
12.30 Close of Workshop
