Course offering number:0908-202
Course ID:
274
Suspensions and Emulsions in Pharmaceuticals and Food
August 10-11, 2009
Burlingame, CA
Who Should Attend
This program will benefit:
• Scientists
• Engineers
• Managers
• Technicians
Who work in the following areas:
• Product Development
• Process Development
• Continuous Improvement
• Pilot Plant Operation and Scale-Up
• Research and Development
• Regulatory Affairs/Quality Control
• Technology Transfer
Description
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.
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