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Suspensions and Emulsions in Pharmaceuticals and Food

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Overview / Abstract:

This course is designed to provide a set of theoretical and practical tools for those interested in working with dispersed phases and predicting and understanding their sometimes complex behavior. The participant will learn to use the materials and processes needed to create dispersed-phase products, and to effectively solve problems arising during development. Troubleshooting existing commercial product problems will be emphasized as well. The theoretical underpinnings of emulsion and suspension behavior will be described to provide a backdrop for discussions of specific emulsifying and suspending systems. Current methods to analyze the behavior of dispersed phases will be described, as will methods to measure and predict stability of the products. Processing and scale-up issues specific to the type of equipment needed to create dispersed phases will also be discussed.


Feb 27, 2018




Live / Seminar



Credits / Hours

1.2 CEUs



Presenters / Authors / Faculty

Larry D. Ford, Ph.D., Director of Research and Development, Peak Foods

Edgar N. Jaynes, Jr., Ph.D., CQE; Principal, Jaynes & Associates

Keywords / Search Terms

CfPA Suspensions, Emulsions, Pharmaceuticals, Food, dispersed phases, scale-up, dispersed-phase products, Seminar CE CME

LIVE Activity Location Details

02-26-2018 - 02-27-2018

New Brunswick
United States of America

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