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Creating or maintaining food texture is a growing challenge with growing introduction of new product ingredients, as well as with the replacement of structuring elements to create low fat, low carbohydrate or low salt products, to name a few. Hydrocolloids, proteins, emulsifiers and other structuring elements play an essential ole in this. The short course will bring a full review of existing technologies and how to apply these for making great quality products for the food market at large.

Target Group

Decision makers such as product technicians, R & D engineers, engineering supervisors, QA technicians, project engineers, process improvement engineers, business development managers, sales and marketing specialists, equipment manufacturers, product formulators, plant engineers, processors, chemists, and technicians.