This meeting is the follow up to last year’s Secrets of Formulation – Part 1 and delves deeper into the scientifi c aspects of formulation design, with particular emphasis on the microscopic architecture, its link to the interparticle interactions and its infl uence on the macroscopic properties of the formulation. Over the past few years, new imaging techniques such as AFM and confocal microscopy have been increasingly applied scientifically to formulation design alongside other probing techniques such as rheometry, allowing new insights into the formulation process to be gained. Some of these new aspects will be presented by our high calibre speakers along with other interesting developments in the world of formulation science.

Who should attend?
> Students, if you have not come across the world of formulation before, now is an ideal opportunity to peer into this fascinating area where science, innovation and the real world meet.
> Business people, come and see the science behind today’s and tomorrow’s products.
> Academics, come and hear how your research might be the secret to solving formulation problems.
> Instrument designers and manufacturers who wish to learn about the application of scientifi c measurements to formulation.
> Formulation scientists in industry who wish to learn more about the science behind formulation design.

Programme
09.45 Registration and Coffee
10.10 Session Introduction
10.15 Enhancing Agrochemical Formulations Through Atomic-Force- Microscopy James Berwick, Syngenta, UK
10.55 High Speed AFM - Imaging Interfaces
Jamie Hobbs, University of Sheffield, UK
11.35 The Industrial Application of Impedance Tomography Within Fine Chemicals, Processing and Formulations Technology
David Stephenson, Manchester University, UK
12.15 Lunch
13.10 Session Introduction
13.15 Confocal Microscopy Studies of Particle Gels
Paul Bartlett, University of Bristol, UK
13.55 Confocal, Rheology and Macroscopic Properties of Emulsion Gels
Brent Murray, University of Leeds, UK
14.35 Drying of Multi Component Colloidal Suspensions
François Lequeux, Ecole Supérieure de Physique et Chimie Industrielles, France
15.15 Tea
15.40 Session Introduction
15.45 Aerated Emulsions Going from Molecular to Macro Architecture and its Effect on the Structure of the Food Product
Peter Wilde, Institute of Food Research, UK
16.25 Bioavailability Enhancement of a Fungicide by Crystalline and Amorphous Nano-Particle Formulations vs Standard Formulations
Peter Baur, Bayer CropScience, Germany
17.05 Wine Mixer
18.00 Studies of Soft Solids – Warm, Brown and Aromatic
Gordon Tiddy, Manchester University, UK
19.00 Conference Dinner (tickets only)

Registration required:

Yes

Free:

No