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Fundamentals of Food Texture Online Course
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- Available |
Valid from: June 3, 2011 07:00AM -
January 1, 2017 01:00PM
| This online learning covers the core elements of food texture, general to the food industry and is comprised of the modules listed below.
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
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
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
Intended Audience:
- 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:
Introductory - This course is intended for food industry professionals with 1-5 years experience.
| List Price: | $495.00 |
| Member Price: | $395.00 |
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