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CfPA-The Center for Professional Advancement, 90 Minute Accredited Online Training
September 20, 2016 at 11:00 a.m.–12:30 p.m. (ET)
Who Should Attend?
This training is especially designed for Chemists, Engineers, Scientists, Formulators, Managers, and Technicians involved in manufacture, formulation, and research and development of foods formulated through crystallization processes. Course Description
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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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| 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/ Graduate 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 has published broadly in many areas of food processing and products and 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 has extensive expertise in Unit Operations in food processing, new technologies in edible oils processing including new purification techniques, chemical and enzymatic modification of lipids, evaporative and membrane concentration of liquid foods, process optimization, quality assurance, and good manufacturing practices. Key products he has developed currently in the market include: new plastic fat sources to replace trans fats, physically refined vegetable oil, foods and beverages fortified with bioactive lipids, new antioxidant formulations for omega 3 oils and edible oils blends.
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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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jmorbit@cfpa.com
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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: September 21, 2016