Chewing Gum Technology
Date: 15–17 March 2027
Language: Englisch
Venue: Online
Fee: €1,390.00
The seminar also examines the long-lasting effect: which factors influence how long flavour and sweetness are perceived? Confectionery technologists and specialists will then introduce technologies for producing, processing and forming chewing gum.
Participants will understand how formulation and gum base influence chewing properties. They will be able to explain the functions of key ingredients, identify factors affecting long-lasting flavour and sweetness, and distinguish between common production and forming methods.
Professionals in product development, production, application technology and quality assurance in the confectionery industry, as well as anyone involved in chewing gum production.
The seminar takes place over three half-days and covers:
- Gum base: composition and influence on chewing properties
- Ingredients in sugar-containing and sugar-free chewing gum: sugar substitutes, humectants and sweeteners
- Long-lasting flavour and sweetness: influencing factors
- Production and processing of chewing gum
- Forming technologies and methods
- Course materials in digital format
- Certificate of attendance
Required:
- Stable internet connection
- Laptop, PC or tablet with an up-to-date browser (e.g. Chrome, Firefox, Safari or Edge. Please ensure your browser is up to date.)
- Headset or speakers and microphone (a headset is recommended for better sound quality)
- Webcam (optional, but recommended)
- Access to the seminar platform (Zoom – you will receive your login details in advance)
Optional:
- Power adaptor/charger nearby
- Notepad or digital device for taking notes
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate
