This course is intended to be an introduction to food chemistry for those who are working in any aspect of the food industry but have not had formal training in food chemistry. We will cover basic food chemistry principles and other topics such as the functionality of food ingredients in product development, manufacturing and storage; functional foods or food ingredients; and the primary reactions in foods that lead to changes in nutritional and sensory qualities during processing and storage. Numerous examples will be presented to give the course a very applied nature.
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Event Id: 186011, , 03/27/2012 - 03/29/2012, Continuing Education & Conference Center, Room 42 - 1890 Buford Ave, St Paul, M