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CfPA - The Center for Professional Advancement, New Brunswick, NJ
August 19-20, 2013
Who Should Attend
This sweetener course is designed for the food technologist, application scientist, food processing engineer, analytical technologists, sales and marketing specialists within the food industry, as well as management leaders for product development, pilot processing and analytical laboratories. Description
This intensive 2-day training is designed to provide the attendee with a background of sweeteners related to sourcing and type as available for food use. The lecturers will overview how the industry has progressed from sucrose as the primary sweetener to today, including a variety of sucrose substitutes, as well as, products that provide varying degrees of sweetness, and varying types of functional attributes.
The course will include the types, their functionality and how to use such sweetener based on a variety of food application systems, including products such as: sucrose, conventional liquid and dry-wet milled sweeteners, fructose, polyols (sugar alcohols), maltodextrins and enhanced or high intencity sweeteners. Speakers from industry representing such companies as ADM. Ajinomoto, Cargill, Grain Processing and Tate & Lyle will present topics from a basic scientific overview, to applications and to why each sweetener works.
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Organized by:
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CfPA - The Center for Professional Advancement |
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Invited Speakers:
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Thomas (Tom) Luallen; President/Consultant, STARQUEST F.O.O.D. Consulting LLC
Thomas Luallen is President of STARQUEST F.O.O.D. Consulting. He has been consulting about six years, following approximately 40 years in the cereal grain and ingredient industry. He is a member of the Institute of Food Technologist, American Association of Cereal Chemist International and course director for a Starch Course also offered by the CfPA. He also is a guest lecturer for a Gum Technology course also offered by the CfPA. His professional background was with Tate & Lyle, MGPI, National Starch, ConAgra and Cargill.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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sberg@cfpa.com
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