Course Schedule:
Tuesday, November 11th, 2008
8:30am - 4:30pm (Registration 8:00am - 8:30am)
Wednesday, November 12th, 2008
8:30am - 4:30pm
Thursday, November 13th, 2008
8:30am - 2:30pm
Location:
Continuing Education and Conference Center
University of Minnesota
1890 Buford Avenue
St. Paul, MN 55108
Room 62
This course is intended to be an introduction to food chemistry for those who are working in any aspect of the food industry but have not had any formal training in food chemistry. While the course will have value to those without a college degree, it will be most useful to those that have a college degree of some kind but not food science/technology.
We will cover topics such as the functionality of food ingredients in product development, manufacturing and storage; functional foods or food ingredients; and the primary reactions in foods that lead to changes in nutritional and sensory qualities during processing and storage. Numerous examples will be presented to give the course a very applied nature. |
