home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap
 
  HUM-MOLGEN -> Events -> Courses and Workshops
Search  -  prev / next
 
 

Emulsions in the Beverage Industry

 
  January 16, 2019  
     
 
CfPA-The Center for Professional Advancement, Online Live
April 11, 2019 at 11:00 a.m.–12:30 p.m. (ET)


Who Should Attend?
This online training will benefit professionals in the food and dietary supplement industries.

It will be especially worthwhile to professionals with the following job functions in those industries:
Engineers, Chemists, Scientists, Formulators, Managers, and Technicians involved in formulation, manufacturing, research and development and QC of beverages.

Course Description
This 90-minute, accredited training course offers a basic understanding of the behavior and properties of emulsions in beverages. It covers principles of emulsion preparation for different types of beverages as well as techniques for analysis of beverage shelf life and emulsion stability. The course will describe specific examples on preparation of emulsions.
 
 
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
   Dr. Ernesto M. Hernandez, Principal Consultant, Advanced Lipid Consultants

Dr. Ernesto Hernandez is currently Principal Consultant with Advanced Lipid Consultants and the former 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 widely in different areas of food processing and engineering, has extensive expertise in process design and optimization, quality assurance, and good manufacturing practices. He also holds patents on new purification techniques and enzymatic modification of lipids. Key products he has developed currently in the market include: foods and beverages fortified with bioactive lipids, new oil blends to replace trans fats, physically refined vegetable oils, new antioxidant formulation for omega 3 oils and edible oils blends.

 


 
Deadline for Abstracts: n/a
 
Registration: Please click here for registration information.
E-mail: Jmorbit@cfpa.com
 
 
   
 
home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap
 
 
 

Generated by meetings and positions 5.0 by Kai Garlipp
WWW: Kai Garlipp, Frank S. Zollmann.
7.0 © 1995-2019 HUM-MOLGEN. All rights reserved. Liability, Copyright and Imprint.