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Flavor Masking and Enhancement

  
  July 13, 2016
Pharma Development and Business
  
     
 
CfPA-The Center for Professional Advancement, 90 Minute Accredited Online Training
August 30, 2016 at 11:00 a.m.–12:30 p.m. (ET)

Who Should Attend?
This course has been designed to assist not only those who have worked with flavors across several food systems, but also to provide those that may just be beginning such endeavors with valuable baseline information. Technicians, Technologists, as well as experienced Food Scientists will find several parts of the course providing not only alternative, but possibly new venues for optimizing a flavor. Chefs are creators of unique food matrix; however, they too may find some new materials for use. 

Course Description
This accredited 90-minute course is designed to provide attendees with commonality of terminology and global overview of flavor regulations. Via examples, the course will illustrate practical applications for both enhancing as well as masking flavors; both desired and unwanted. Within the presentation, some products as well as techniques will be provided related to flavor enhancement and masking. 

Can't Make this LIVE Webinar? 
Simply select the On Demand option when registering and we will send you the link to view the recorded version.

This course will be available On Demand: August 31, 2016
  
 
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
Thomas (Tom) Luallen; President/Consultant, STARQUEST F.O.O.D. Consulting LLC

Mr. Luallen is a consultant to the food/agro industry. He has over 45 years of starch and related product experience. He is presently president of STARQUEST F.O.O.D. Consulting LLC, he is a vice president of MaTondrick Solutions, a food development and sales company providing health related formulations for retail markets (i.e. gluten free). He has published several articles in trade journals and authored several chapters published in reference books utilized within the hydrocolloids industries. He has taught starch, sweetener, gum, ingredient interaction and processing short courses over the past twenty five years.
 
Deadline for Abstracts: n/a
 
Registration: Please click here for registration information.
E-mail: jmorbit@cfpa.com
 
   
 
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