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Functional Emulsions in the Beverage Industry

  May 20, 2019  
CfPA-The Center for Professional Advancement, Edison, NJ or Virtually
October 30-31, 2019

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
This 2-day accredited 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, quality control, shelf life and emulsion stability. 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 as regulatory, validation, safety and labeling issues involved. Participants are encouraged to bring their present emulsion problems and questions to the course for discussion.
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 and has published many articles in these subjects. He has extensive expertise in new technologies in edible oil processing and nutrition. Including process optimization, quality assurance, and good manufacturing practices. Key products he has developed currently in the market include: foods and beverages fortified with bioactive lipids, new antioxidant formulation for omega 3 oils and edible oils blends, new oil purification techniques, and chemical and enzymatic modification of lipids for food, feed and industrial applications.
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: Jmorbit@cfpa.com
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