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Concentration Processes for Liquid Foods and Nutraceuticals

  August 21, 2017  
CfPA-The Center for Professional Advancement, Online Live
September 28, 2017 at 11:00 a.m.–12:30 p.m. (ET)

Who Should Attend?
This online training will benefit Chemists, Engineers, Scientists, Formulators, Managers, and Technicians involved in formulation, manufacturing, research and development, and quality control in the manufacture of foods and supplements. 

Course Description
This intensive 90-minute, accredited training will provide a comprehensive overview of the most important technologies for the production of concentrated high-value compounds in liquid foods and supplements. It will cover the latest advances in concentration techniques, including evaporation and membrane technologies. It also will include emerging techniques such as pervaporation and electromembrane processes. The course also will focus on applications in various sectors of the food, beverage and nutraceutical industries such as dairy, fruit and vegetable products, proteins, antioxidants and omega 3 products. It will cover chemical, physical and nutritional properties of liquid foods as well as the different aspects of processing, analysis and the most advanced techniques for product quality evaluation. 

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 29, 2017
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 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.


Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: jmorbit@cfpa.com
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