Culinology® Workshop: Basics of Food Processing and Food Systems (Guelph, ON)

Date:
09/26/201209/28/2012

Cost:
$1,136 Early Bird/RCA members - Note: at checkout, create a login/password, and use GFTC member number MEM999R for the discounted rate.

Location:
Guelph Food Technology Centre (GFTC)

Address:

88 McGilvray Street
Guelph, Ontario, N1G 2W1, Canada

Create chef quality foods that meet the culinary gold standard in large- scale manufacturing and production environments! In a high-volume manufacturing process, the processing methods, conditions and equipment influence the attributes of the finished product. Understanding the fundamentals of food processing, combined with a culinary approach to product development, will ensure the successful development of a gold standard product.

You will cover:

  • The fundamentals of food science behind culinary techniques including: freezing, frying, dehydration, cook chill/sous vide, roasting/baking (dry heat) and microwave cooking (moist heat)
  • Maximizing quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging
  • Properties of various food systems (i.e. low fat, low sugar, high fat) and implications for practical application, processing, transportation and storage conditions
  • New food processing methods including irradiation, high pressure, ohmic and hot water submersion tunnels

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