Encapsulation technologies and delivery systems for food ingredients and nutraceuticals

Part 1 Requirements for food ingredient and nutraceutical delivery systems: Requirements for food ingredient and nutraceutical delivery systems Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract. Part 2 Processing technology approaches to produce encapsulation and delivery systems: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation Coextrusion for food ingredients and nutraceutical encapsulation: Principles and technology Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media. Part 3 Physicochemical approaches to produce encapsulation and delivery systems: Micelles and microemulsions as food ingredient and nutraceutical delivery systems Polymeric amphiphiles as food ingredient and nutraceutical delivery systems Liposomes as food ingredients and nutraceutical delivery systems Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Part 4 Characterization and applications of delivery systems: An industry perspective on the advantages and disadvantages of different flavour delivery systems An industry perspective on the advantages and disadvantages of different fish oil delivery systems An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems Properties and applications of different probiotic delivery systems.