Water Activity Seminars – March 2024, Christchurch (19th)

WATER ACTIVITY SEMINAR 2024

MARCH 19-21

HIGHLIGHTS!

Complete Moisture Control from Formulation through to Shelf Life 

Importance of Continuous Improvement & Data Management 

Common Challenges in … R&D, Production, and QA/QC

Measuring Moisture 

Water Activity and Moisture Content

Proper use and maintenance of water activity meters

How Water Activity and Moisture Content Work Together

Defining Moisture Sorption Isotherms

APPLICATIONS

1. R&D SOLUTIONS: 
     - Prevent mold & microbial growth
     - Avoiding caking/clumping
     - Setting raw ingredient and production specs
     - Accelerating formulations
     - Shelf-life predictions
     - Package Performance Modelling
2. PRODUCTION SOLUTIONS:
     - Maximizing Revenue by
         - Maximizing moisture
         - Using automation & reducing variation
         - Avoiding rework
     - Seasonal fluctuations
     - Energy consumption
     - Training operators
3. QA/QC SOLUTIONS:
     - Increasing speed & accuracy in methods and sensors types
     - Data analysis
     - Sample preparation
     - Instrument calibration
     - Regulation conformance
4. Complete Moisture Analysis
     - Microbial Growth
     - Chemical Stability
     - Determining Shelf Life
     - Controlling Water Activity
     - Modelling Temperature Abuse
     - Product Formulation
     - Physical Properties
     - Texture
     - Dissolution       
     - Coatings
     - Caking and Clumping                   
     - Phase Changes
     - Package Performance Modelling

BY POPULAR DEMAND..

   Proper use and maintenance of water activity meters
   Sample preparation best practices to increase accuracy and reduce read-time 

INDUSTRIES COVERED:

   Dairy (cheeses, powders etc) / Desserts / Dried or Cured Meats / Pet Food / Cereals / Sauces / Fruit / Muesli

OTHER WATER ACTIVITY APPLICATIONS COVERED:

   Packaging efficiency predictions / Ingredient final mixing / Sorption properties of products during exposure / 
   Identification of caking points, mould and bacteria growth +more…

Please note listed pricing includes GST

More about Mary Galloway..

Mary Galloway stands as a distinguished figure in the realm of food research and development, holding the position of head of the METER Food Research & Development Lab. Her expertise lies in utilizing and testing instruments that measure water activity and its impact on physical properties, making her a crucial force in the advancement of understanding moisture-related challenges in food products.

One of Mary's notable contributions is her role as a lead scientist in the METER Food Research & Development Lab, where she actively collaborates with major food brands to address complex moisture-related issues. Beyond her practical work, Galloway has made significant strides in the academic and informational aspects of her field.

She is a contributing author to several publications that delve into the intricacies of water activity and dynamic dew point isotherms in foods and pharmaceuticals. These publications reflect her deep insights into the theoretical foundations and practical applications of water activity. Galloway's commitment to knowledge dissemination is further exemplified by her role as an educator, where she imparts her expertise through webinars, seminars, and training courses.

Through her published work, Mary Galloway not only advances the scientific understanding of water activity but also contributes to the professional development of individuals in the field. Her publications serve as valuable resources for those seeking comprehensive insights into the nuanced interplay of water activity and its influence on food products. In the dynamic landscape of food research, Galloway's contributions stand as a testament to her dedication to advancing both theoretical knowledge and practical solutions in the realm of moisture management in foods.