BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20250617T190000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT 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:Buy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/webinar-with-dr-c raig-duckham-tickets-1991176374136)Buy Tickets\n var exampleCallback = f unction() { console.log('Order complete!'); }; window.EBWidget s.createWidget({ widgetType: 'checkout', eventId: '1991176374 136', modal: true, modalTriggerElementId: 'eventbrite-widget- modal-trigger-1991176374136', onOrderComplete: exampleCallback }) ;Biography\nCraig holds a PhD in Plant Physiology which he followed with re search positions in environmental chemistry and flavour chemistry, underpin ned by a strong foundation in analytical sciences. He is an author of over thirty publications and is a Fellow of the British Society of Flavourists a nd IFST. He was awarded the Bill Littlejohn Medal by the BSF in 2025.\nCrai g has over 20 years of technical development experience and has led interna tional cross functional R&D projects. As a Director with two UK SMEs he led microencapsulation research activities in food flavours and diversifie d products, supported the commercialisation of a novel yeast-based encapsul ation technology, and expanded the use of sensory reference materials for u se across food and beverage sectors. Craig has been an independent consulta nt since 2012, and most years he can be found at the helm of the FlavourTal k Conference bringing together academic experts and flavourists to discuss the future for flavour.\nAbstract\nMicroencapsulation is a mature technolog y and provides a valuable tool for the flavourist. This talk takes a path t hrough the reasons why encapsulation is considered, how to effectively reta in flavours, and on to delivering them when needed in applications. Some of the core technologies used and the matrix materials, and coating ingredien ts, used in applications will be described. The benefits and limitations of the technology will be explained.\nThis is a hybrid University of Reading/ Online event held in the Department of Chemistry, Whiteknights Campus, Univ ersity of Reading, RG6 6DX. It is part of the 2026 BSF Flavourist Training Course which is being held at the University of Reading from 8th-22nd June. The BSF has sponsored the Flavourist Course since its inception over 20 ye ars ago and joins with the University in organising this annual lecture. Th e course participants and lecturers will be attending the live presentation . Refreshments and wine are available from 6.00 pm. BSF members are encoura ged to attend the presentation in Reading - advance notice is not essential but it would help with catering if you are able notify This email address is being protected from spambots. You need JavaScript enabled to view it..\ n X-ALT-DESC;FMTTYPE=text/html:< !-- You can customise this button any way you like -->

Biography

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.

Craig has over 20 y ears of technical development experience and has led international cross fu nctional R&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.

Abstract

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.

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 This email address is being protected from spambots. You need JavaScript enable d to view it..

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 END:VEVENT END:VCALENDAR