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Advancements in Application and Measurement of Glass Transition in Foods On-Demand Webcast
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- In Stock |
| Sponsored by Decagon Devices, Inc.
This webcast is free to IFT members.
In this webcast, participants learn how glass transition temperature (Tg) and food polymer science are recognized as providing important information regarding the stability of amorphous foods, especially amorphous food powders.
Traditionally, glass transition (Tg) was determined using thermal techniques, but recent advancements in producing high resolution, dynamic isotherms has made it possible to use moisture sorption isotherms to observe glass transition and determine critical water activities.
Learning Objectives:
Participants will be able to recognize factors that influence glass transition such as moisture and material
Participants will be able to illustrate advancements to more effectively use isotherms to observe glass transition
Participants will be able to apply examples of successful investigations of glass transition using moisture soprtion isotherms
Intended Audience:
Product Developers
Company Management
Sales & Marketing Personnel
Plant Production Personnel
Quality Assurance Managers and Supervisors
Food Safety Specialists
Product Manufacturers
Research Staff
Regulators
Academics
Students
Learning Level: Beginner, Intermediate, and Advanced | List Price: | $25.00 |
| Member Price: | $0.00 |
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Subtotal: $0.00 |
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