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Fundamentals of Food Texture

 

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:

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:

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:

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

Faculty:

Suzanne C. Mutz-Darwell
Mrktg Mgr

Mark Jarrard Jr
R&D Mgr
Kerry Ingredients & Flavours

Matthew Patrick
VP R&D
TIC Gums