Chewing Gum Technology<\/h1><\/div>Date:<\/b> 15\u201317 March 2027
\nLanguage:<\/b> Englisch
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac1,390.00<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2026\/09\/20260924_chewing-gum_900x300px.jpg\" "\\"20260924_chewing-gum_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Objective<\/h4><\/a><\/li>
Target Group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>The online seminar \u201cChewing Gum Technology\u201d covers the composition, production and processing of chewing gum. You will learn how gum base affects the final chewing properties and explore the functions of ingredients used in sugar-containing and sugar-free formulations, including sugar substitutes, humectants and sweeteners.<\/p>\nThe 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.<\/div><\/div>
Objective<\/h4><\/a><\/li><\/ul><\/div>\nParticipants<\/span> will <\/span>understand<\/span> how<\/span> formulation<\/span> and <\/span>gum<\/span> base<\/span> influence<\/span> chewing<\/span> properties<\/span>. <\/span>They<\/span> will <\/span>be<\/span> able<\/span> to <\/span>explain<\/span> the <\/span>functions<\/span> of <\/span>key<\/span> ingredients<\/span>, <\/span>identify<\/span> factors<\/span> affecting<\/span> long<\/span>-lasting <\/span>flavour<\/span> and <\/span>sweetness<\/span>, and <\/span>distinguish<\/span> between<\/span> common<\/span> production<\/span> and <\/span>forming<\/span> methods<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div>Target Group<\/h4><\/a><\/li><\/ul><\/div>\nProfessionals in <\/span>product<\/span> development<\/span>, <\/span>production<\/span>, <\/span>application<\/span> technology<\/span> and <\/span>quality<\/span> assurance<\/span> in the <\/span>confectionery<\/span> industry<\/span>, as <\/span>well<\/span> as <\/span>anyone<\/span> involved<\/span> in <\/span>chewing<\/span> gum<\/span> production<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div>Program<\/h4><\/a><\/li><\/ul><\/div>\nThe seminar takes place over <\/span>three half-days<\/span><\/b> and covers:<\/span>\u00a0<\/span><\/p>\n\n- Gum base: composition and influence on chewing properties\u00a0<\/span>\u00a0<\/span><\/li>\n
- Ingredients in sugar-containing and sugar-free chewing gum: sugar substitutes, humectants and sweeteners\u00a0<\/span>\u00a0<\/span><\/li>\n
- Long-lasting flavour and sweetness: influencing factors\u00a0<\/span>\u00a0<\/span><\/li>\n
- Production and processing of chewing gum\u00a0<\/span>\u00a0<\/span><\/li>\n
- Forming technologies and methods<\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course materials in digital format<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div><\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\n\nRequired:<\/strong><\/p>\n\n- Stable internet connection<\/li>\n
- 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.)<\/li>\n
- Headset or speakers and microphone (a headset is recommended for better sound quality)<\/li>\n
- Webcam (optional, but recommended)<\/li>\n
- Access to the seminar platform (Zoom \u2013 you will receive your login details in advance)<\/li>\n<\/ul>\n
Optional:<\/strong><\/p>\n\n- Power adaptor\/charger nearby<\/li>\n
- Notepad or digital device for taking notes<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/09\/ZDs_Geschwindner.jpg\" "\\"ZDs_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>
Date:<\/b> 15\u201317 March 2027 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.<\/div><\/div> Participants<\/span> will <\/span>understand<\/span> how<\/span> formulation<\/span> and <\/span>gum<\/span> base<\/span> influence<\/span> chewing<\/span> properties<\/span>. <\/span>They<\/span> will <\/span>be<\/span> able<\/span> to <\/span>explain<\/span> the <\/span>functions<\/span> of <\/span>key<\/span> ingredients<\/span>, <\/span>identify<\/span> factors<\/span> affecting<\/span> long<\/span>-lasting <\/span>flavour<\/span> and <\/span>sweetness<\/span>, and <\/span>distinguish<\/span> between<\/span> common<\/span> production<\/span> and <\/span>forming<\/span> methods<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div> Professionals in <\/span>product<\/span> development<\/span>, <\/span>production<\/span>, <\/span>application<\/span> technology<\/span> and <\/span>quality<\/span> assurance<\/span> in the <\/span>confectionery<\/span> industry<\/span>, as <\/span>well<\/span> as <\/span>anyone<\/span> involved<\/span> in <\/span>chewing<\/span> gum<\/span> production<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div> The seminar takes place over <\/span>three half-days<\/span><\/b> and covers:<\/span>\u00a0<\/span><\/p>\n Required:<\/strong><\/p>\n Optional:<\/strong><\/p>\n Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> Englisch
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac1,390.00<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
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\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>