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Crystallization Processes and Applications in Food Products

 
  January 16, 2019  
     
 
CfPA-The Center for Professional Advancement, Online Live
April 18, 2019 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
This 90-minute accredited training course will cover the fundamental roles crystals and crystal microstructures play in the texture, appearance, mechanical properties, mouthfeel, shelf life and overall quality of many foods. It will include the main techniques and instrumentation used by the manufacturer for the evaluation of the physical and chemical properties of crystalline structures in food products. It will also include methodologies for designing and selecting crystallization equipment taking into account the crystallization process involved and the properties of the crystals formed. Specific case studies will include product quality, texture, and stability of crystals in plastic fats, dairy, confectionery, frozen foods, and baked goods. 

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.

On Demand available approximately 3 business days after the live offering

 

 
 
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
 
 
   
 
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