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Sweeteners: Development, Choices and Product Utilization

 
  June 20, 2017  
     
 
CfPA-The Center for Professional Advancement, September 18-19, 2017
Chicago, IL


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.

Course 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 intensity 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.
 
 
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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