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Course offering number:0805-401

Course ID:
274
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Suspensions and Emulsions in Pharmaceuticals and Food
19-21 May 2008
Amsterdam

Who Should Attend
This program will benefit personnel in the pharmaceutical, cosmetic, personal care, household products and food industries including:

  • Scientists
  • Quality control
  • Technologists
  • Regulatory affairs specialists
  • Engineers
  • Pilot plant
  • Product planning
  • Production research
  • Development personnel

Description
This course emphasizes the application of emulsion and suspension principles to the solution of practical, technological problems in the preparation and evaluation of pharmaceutical, cosmetic and related personal care products. Throughout the course, the interrelationship of the many specialty areas involved in emulsion and suspension products will be stressed. Newer technologies such as microemulsions and liposomes will be discussed. A blend of scientific principles and practical technology will be presented with special attention to the conceptual model of the oil-water interface as the basis for emulsion design. Techniques for studying the solid-liquid interface will be presented and applied to physicochemical problems which arise in the development of suspensions. Processing problems, with particular emphasis on scale-up, will be discussed.




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