This online course will feature live virtual Q&A sessions with content experts starting later 2012. Check back for dates and times. For now this online course is available as self-study.
This online learning covers the core elements of food texture, general to the food industry and is comprised of the modules listed below. Additional activities, reference, and resource materials will be available for each module, including a list of common industry terms and definitions.
Course Modules:
Elements of Texture This learning module identifies the common language used to describe food texture, basic manipulation of texture and how texture impacts flavor. Upon conclusion of this module, participants will be able to: Define and describe common definitions of words associated with food texture Describe how to alter food texture Describe the impact of texture on flavor Measuring Texture This module defines the science of rheology and the components that go into measuring texture. Upon conclusion of this module, participants will be able to: Demonstrate understanding of rheology and how sensory methodologies impact texture measurement Identify how chemical measurement impacts texture Creating Texture This module identifies the most common ingredients that impact texture, how temperature affects texture and how to maintain texture. Upon conclusion of this module, participants will be able to: Describe how fats, carbohydrates and proteins affect texture Define the three dimensions of texture Explain how to maintain texture under different conditions
Elements of Texture This learning module identifies the common language used to describe food texture, basic manipulation of texture and how texture impacts flavor.
Upon conclusion of this module, participants will be able to:
Measuring Texture This module defines the science of rheology and the components that go into measuring texture.
Creating Texture This module identifies the most common ingredients that impact texture, how temperature affects texture and how to maintain texture.
Intended Audience(s): Academics, Food Scientists, New Product Managers & Technologists, Operations & Production Personnel, Personnel who interact with R&D, Product Developers, QC/QA, R&D, Researchers, Scientists with a concentration in areas other than Food Science, Students Learning Level(s): Introductory - This course is intended for food industry professionals with 1-5 years experience. Non-Member Registration Fee: $495.00 Member Registration Fee: $395.00 Student Registration Fee: $295.00 Presentation Date: 06/03/11 12:00 AM Duration: 5 hours
Suzanne C. Mutz-Darwell Mrktg Mgr
Suzanne has over 25 years of experience in the Food Industry and related businesses, and has worked in a variety of roles including Marketing, Sales Management, Business Development, Technical Service, Purchasing and QA, for both food processors as well as suppliers to the Industry. Suzanne has worked at National Starch for the past four years as the Senior Marketing Manager for the Texture Springboard in North America. Prior to joining National, she has held positions at BOC, Mathis Technologies, Perkin Elmer, ADM Cocoa and Best Foods Baking Group. Suzanne has a BS and MS in Food Technology from Rutgers University and a MBA in Technology Management from Stevens Institute of Technology.
Mark Jarrard Jr R&D Mgr Kerry Ingredients & Flavours
Matthew Patrick VP R&D TIC Gums