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Starch Technology

 
  May 10, 2019  
     
 
CfPA-The Center for Professional Advancement, Edison, NJ
November 11-12, 2019


Who Should Attend?
This course is intended for Food Scientists, Engineers, Operations and any other professionals involved in the development, production and product designs requiring an understanding of processes which uses starches as one of its main ingredients. Professionals who work in the Food, Beverages, Cosmetics, Pharmaceutical, Cleaning Products industries, just to name a few, will gain scientific and practical knowledge to help in their day to day challenges.

Course Description
This 2-day accredited course will cover the science and operational aspects of products using starches, which are amongst the most important ingredients used in a variety of industries. This course will cover the science behind starches, its behavior when hydrated under different temperatures, rheology of gelatinized starches, viscosity measurement, correlation between viscosity and desired finished product attributes as well as changes during processes such as extrusion, powder processing, liquid dispersion in batches and cooking.

 

 
 
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
  Herberto Dutra, Sr. Manager - Engineering

Herberto Dutra, Mechanical Engineer with 30 years of experience in processing industries with careers at Kraft Foods, Nestle, Bay Valley and Sensient, including 20 years of hands-on experience in Process Development, with numerous applications where starches are the main ingredients (i.e. soups, sauces, breakfast cereal, snacks, pasta, bakery, beverages, etc.). Mr. Dutra’s expertise ranges from pilot plant scaling up, design and construction of numerous plants, day-to-day operation, troubleshooting and optimization. Academically, Mr. Dutra holds a Bachelor’s Degree in Mechanical Engineering from UERJ (Rio de Janeiro, Brazil), an MBA from Keller Graduate School and is currently finishing his Master’s in Mechanical Engineering at Purdue University. Through his employers, Mr. Dutra has written and taught a number of training courses in food technology related topics such as Starches Technology, Spray Drying, Atomization, Powder Handling, Agglomeration, Liquids Handling, Cooking Processes, Plant Design, Packaging and many other programs developed for Operations Professionals, Engineering, Scientists, etc.
 
Deadline for Abstracts: n/a
 
Registration: Please click here for registration information.
E-mail: Jmorbit@cfpa.com
 
 
   
 
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