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CfPA-The Center for Professional Advancement, Online Live
March 25-26, 2020 at 8:30 a.m.–4:30 p.m. (ET)
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
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Organized by:
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CfPA-The Center for Professional Advancement |
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Invited Speakers:
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 Herberto Dutra, Sr. Manager - Engineering |
Herberto Dutra, Mechanical Engineer has over 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 Spray Drying. Mr. Dutra’s expertise ranges from pilot plant scaling up, design and construction of numerous Spray Drying 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 a Master’s in Mechanical Engineering from Purdue University.
Through his employers, Mr. Dutra has written and taught a number of training courses in Spray Drying, Powder Handling, Agglomeration, Liquids Handling, Cooking Processes, Plant Design , Packaging and many other programs developed for operations professionals, engineering, scientists, etc.
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Deadline for Abstracts:
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N/A
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Registration:
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Please click here for registration information.
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E-mail:
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Jmorbit@cfpa.com
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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.