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Activity Provided By:

CfPA

Ingredient Interaction When Formulating with Hydrocolloids

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Overview / Abstract:

Who Should Attend?
This training has been designed for professionals in the food industry especially those involved in the use of hydrocolloids. Food technicians, technologists, formulators as well as experienced food scientists and chefs will find this course valuable. Food system and processing engineers will also benefit greatly by attending.

Course Description
This 90-minute, accredited training has been designed to provide insight and concepts related to the use of hydrocolloids across several food systems, as they are and may be impacted by other ingredients that not only compete for the water phase but may work synergistically or promote alternative functionality. Lectures will be enhanced by case studies offering pros and cons of alternative ingredient options.

Expiration

Apr 26, 2018

Discipline(s)

Education (Higher Ed)

Format

Live / Seminar, Online

Cost

$295

Credits / Hours

.2 CEUs

Accreditation

IACET

Presenters / Authors / Faculty

Thomas (Tom) Luallen; President/Consultant, STARQUEST F.O.O.D. Consulting LLC

Keywords / Search Terms

CfPA Ingredient Interaction, Formulating, Hydrocolloids, food, Food system engineers, processing engineers Seminar CE CME

LIVE Activity Location Details

Date(s)
04-25-2018 - 04-26-2018

online
 

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