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CfPA-The Center for Professional Advancement, Chicago, IL
October 2-3, 2017
Who Should Attend?
This course is intended for professionals in the Food and Dietary Supplement Industries. It will be especially valuable for Engineers, Chemists, Scientists, Formulators, Managers, and Technicians involved in formulation, manufacturing, quality control, and research and development of beverages. 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/ 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 several book chapters on concentration and processing of liquid foods by evaporation and membrane techniques. He has extensive expertise in new technologies food processing including membrane processing of fruits and juices by ultrafiltration and reverse osmosis, new purification techniques, chemical and enzymatic modification of lipids, process optimization, quality assurance, and good manufacturing practices.
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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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This intensive training also includes the latest methods and practices for the manufacture of beverages using conventional and new functional ingredients. Specific examples on preparation of emulsions and dispersions for beverages fortified with nutraceutical ingredients are included as well and regulatory, validation, safety and labeling issues involved. Participants are encouraged to bring their present emulsion problems and questions to the course for discussion.