This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of food ingredients that are used in value-added foods. It focuses on the various functionalities of these ingredients and how they are used in making foods with qualities that are desired by consumers.
The 2020 FIT Short Course will focus on ingredient functionalities for plant-based meat analogs. The course will cover the basics of formulations and flavorings for plant-based meat analogs and textured vegetable proteins, processing technologies including extrusion, and functionalities of various ingredients typically used in the making of plant-based meat analogs. There will be plenty of opportunities for attendees to interact with the speakers.
Who would benefit from this course?
- New product development professionals
- R&D, Engineering, Sales & Marketing, Production and Quality personnel
- Value-added food product development professionals
- Any food industry professional
Group Rate for 5 or more- $250/person, please contact Cathy Blood for group rate code.
Your registration is not finalized until full payment is received. We accept Visa, MasterCard, and checks for payments. Course materials will only be available for paid attendees.
Cancellations will be accepted until 10 days before the event, and the registration fee, less $50 will be refunded. After that time, no refunds will be made for cancellations.
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, firstname.lastname@example.org.