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TIA Europe 2021 Presentations

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  Tuesday 14 September Speaker   Company
  Opening Welcome Session Chair: Paul Hart TIA EU Steering Commttee
1 Understanding Whole Wheat Flour Raul Vega   La Carreta
2 Flour Tortilla Charactertistics & Micro-Ingredient Functionality Waut Dooghe Kemin Food Technologies
3 Use of Enzymes at Mill Level Roman Gradert DeutscheEBack
4 Differences in Nutritional Value & Texture  Steam vs. Soaking  Tino Boehm Bhler
5 Consumer Health & Nutrition Trends - Driving  Opportunities Julian Mellentin New Nutrition Business
6 The Journey of Reducing E-numbers in Tortillas Nic Franciosi Dupont   
7 Enjoying Healthfulness in Tortillas Paulien Steltenpool DSM
8  'Ask The Experts' Panel Corne Dirks; Clay Lawrence; Paulien Steltenpool
9 Currents Trends on Plant-Based Foods  Gerard Klein Essink Bridge2Food
10 Wheat Tortilla Shelf Life Extension Emmie Dornez AB Mauri
11 Challenges Faced by the Industry & Trends in Lipids  Jan-Erik Kampen, Petra Sulyok Bunge 
12 How Covid Affected Food Industry  Mike Adams   Campden BRI
     
  Wednesday 15 September  
13 Evaluation of 15 Lines of Wheat & Flour Potential in Tortillas Raul Vega La Careta & Itria Ibba CIMMYT
14 Flour Quality for Tortilla Production Focus on Mixolab Lena Bosc-Bierne Chopin Technologies
3 Class in Factory #1 Halal & Kosher Certifications  Petar Miljanic Tortilla Mexicana
4 Class in Factory #1 Cost Analysis Techniques Nemanja Cobanov Tortilla Mexicana

 

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tel: 800-944-6099    fax: 800-944-6177
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