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

Functional Ingredients in the Beverage Industry: Extended Online Course

 
  November 22, 2019  
     
 
CfPA-The Center for Professional Advancement, Online Live
February 27, 2020 at 8:30 a.m.–4:30 p.m. (ET)


Who Should Attend?
This course is intended for professionals in the Food and Dietary Supplement Industries. It will be especially valuable for the following:
  • Engineers
  • Chemists
  • Scientists
  • Formulators
  • Managers   • Technicians
  • Formulators
  • Manufacturers
  • Quality Control
  • Research and Development

Course Description
This 1 day accredited course offers a full 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. Ernesto 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 processing and nutrition of lipids and applications of omega 3s in functional foods 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
 
 
   
 
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.