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UID:4ae514c5f4dbffc368c264f38b859ad6
CATEGORIES:Public Events - Lectures
CREATED:20260605T065757
SUMMARY:Webinar with Dr Craig Duckham: Microencapsulation - A Great Tool for the Flavourist
LOCATION:University of Reading/Hybrid
DESCRIPTION:<!-- Noscript content for added SEO --><noscript><a href="https://www.event
 brite.co.uk/e/webinar-with-dr-craig-duckham-tickets-1991176374136" rel="noo
 pener noreferrer" target="_blank">Buy Tickets on Eventbrite</a></noscript><
 !-- You can customise this button any way you like --><p style="text-align:
  center;"><button id="eventbrite-widget-modal-trigger-1991176374136" type="
 button">Buy Tickets</button></p><script src="https://www.eventbrite.co.uk/s
 tatic/widgets/eb_widgets.js"></script><script type="text/javascript">    va
 r exampleCallback = function() {        console.log('Order complete!');    
 };    window.EBWidgets.createWidget({        widgetType: 'checkout',       
  eventId: '1991176374136',        modal: true,        modalTriggerElementId
 : 'eventbrite-widget-modal-trigger-1991176374136',        onOrderComplete: 
 exampleCallback    });</script><p><strong>Biography</strong></p><p>Craig ho
 lds a PhD in Plant Physiology which he followed with research positions in 
 environmental chemistry and flavour chemistry, underpinned by a strong foun
 dation in analytical sciences. He is an author of over thirty publications 
 and is a Fellow of the British Society of Flavourists and IFST. He was awar
 ded the Bill Littlejohn Medal by the BSF in 2025.</p><p>Craig has over 20 y
 ears of technical development experience and has led international cross fu
 nctional R&amp;D projects. As a Director with two UK SMEs he led microencap
 sulation research activities in food flavours and diversified products, sup
 ported the commercialisation of a novel yeast-based encapsulation technolog
 y, and expanded the use of sensory reference materials for use across food 
 and beverage sectors. Craig has been an independent consultant since 2012, 
 and most years he can be found at the helm of the FlavourTalk Conference br
 inging together academic experts and flavourists to discuss the future for 
 flavour.</p><p><strong>Abstract</strong></p><p>Microencapsulation is a matu
 re technology and provides a valuable tool for the flavourist. This talk ta
 kes a path through the reasons why encapsulation is considered, how to effe
 ctively retain flavours, and on to delivering them when needed in applicati
 ons. Some of the core technologies used and the matrix materials, and coati
 ng ingredients, used in applications will be described. The benefits and li
 mitations of the technology will be explained.</p><p>This is a hybrid Unive
 rsity of Reading/Online event held in the Department of Chemistry, Whitekni
 ghts Campus, University of Reading, RG6 6DX. It is part of the 2026 BSF Fla
 vourist Training Course which is being held at the University of Reading fr
 om 8th-22nd June. The BSF has sponsored the Flavourist Course since its inc
 eption over 20 years ago and joins with the University in organising this a
 nnual lecture. The course participants and lecturers will be attending the 
 live presentation. Refreshments and wine are available from 6.00 pm. BSF me
 mbers are encouraged to attend the presentation in Reading - advance notice
  is not essential but it would help with catering if you are able notify <j
 oomla-hidden-mail  is-link="1" is-email="1" first="Zmxhdm91cmlzdA==" last="
 cmVhZGluZy5hYy51aw==" text="Zmxhdm91cmlzdEByZWFkaW5nLmFjLnVr" base="" >This
  email address is being protected from spambots. You need JavaScript enable
 d to view it.</joomla-hidden-mail>.</p>
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260605T083541
DTSTART;TZID=Europe/London:20260618T190000
DTEND;TZID=Europe/London:20260618T203000
SEQUENCE:0
TRANSP:OPAQUE
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