Course offering number:0805-401
Course ID:
274
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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