Fundamentals of Food Texture Online Course

- 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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