Share: Facebook Twitter GooglePLus LinkedIn
Activity Provided By:


Ingredient Interaction When Formulating with Hydrocolloids

Access Activity

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.


Apr 26, 2018


Education (Higher Ed)


Live / Seminar, Online



Credits / Hours

.2 CEUs



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

04-25-2018 - 04-26-2018


Access Activity

RXinsider,, and our advertising partners do not endorse and do not verify the accuracy of the content in the activities presented on the website or within our mobile apps. RXinsider,, and our advertising partners are not responsible for errors, omissions, or misrepresentations contained within activities presented on the CESearchEngine website or or within our mobile apps. For complete details, please read the Terms of Service. Site Map.