Description
This course is designed for practicing food scientists and
technologists who wish to develop a pragmatic knowledge of
hydrocolloid technology and its utilization in food product
development. Although pharmaceutical and cosmetic
applications are not specifically covered in this course, the
principles presented are easily extended to applications in
those two fields.<br><br>
Almost all processed foods depend upon hydrocolloids, as
additives, ingredient constituents or processing aids, for their
functional, textural, and organoleptic properties. Current
developments in such areas as low/no fat foods, fiberenhanced
foods and designer health foods are critically
dependent upon hydrocolloids.<br><br>
This course will review the chemistry, properties and utility of
contemporary food grade hydrocolloids and their functional
applicability to traditional, novel and new product
development.<br><br>
In addition to the formal program, you will have ample time to
discuss your technical problems or interests with the entire
faculty, who have a combined total of well over 100 years of
industrial experience.