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Formulation of Healthy Fats in Foods and Supplements

 
  June 21, 2016  
     
 
CfPA-The Center for Professional Advancement, 90 Minute Accredited Online Training
July 28, 2016 at 11:00 a.m.–12:30 p.m. (ET)


Who Should Attend?
This online training is intended for professionals in the food and dietary supplement industries.

Chemists, Engineers, Scientists, Formulators, Managers, and Technicians involved in formulation, manufacturing, research and development, and quality control in manufacture of foods and supplements with fats and oils in their formulations will find this training especially valuable. 

Course Description
This 90-minute accredited course will cover chemical, physical and nutritional properties of lipids as well as the different aspects of fats and oils processing, including manufacture, analysis and blending. Coverage will also include properties of essential fatty acids, omega 3 and omega 6 as well as other functional lipids and lipids micronutrients. The course will describe specific examples on preparation and formulations of foods and supplements with functional fats and oils as well regulatory issues of labeling of final products.
 
 
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
Dr. Ernesto M. Hernandez, Principal Consultant, Advanced Lipid Consultants

Dr. Hernandez is currently Principal Consultant with Advanced Lipid Consultants. Formerly Director of Process Development at Omega Protein Inc. and Head of the Fats and Oils Program/ Food Science Faculty at Texas A&M University.

His education includes a Ph.D. in Food Engineering from the University of Massachusetts; M.S. in Food Science and Technology from Oregon State University; and a B.S. in Chemical Engineering from the University of Guanajuato, Mexico.

Dr. Hernandez is coauthor of 2 books on advanced lipid products and technologies: “Processing and Nutrition of Fats and Oils” and “Omega 3 Oils: Applications in Functional Foods”. He also has published many articles in these subjects. He has extensive expertise in new technologies in edible oils processing including new purification techniques, chemical and enzymatic modification of lipids, process optimization, quality assurance, and good manufacturing practices. Key products he has developed currently in the market include: new oil blends to replace trans fats, physically refined vegetable oil, foods and beverages fortified with bioactive lipids, new antioxidant formulation for omega 3 oils and edible oils blends.
 
Deadline for Abstracts: n/a
 
Registration: Please click here for registration information.
E-mail: jmorbit@cfpa.com
 
   
 
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