Ingredients and Ingredient Functionality Workshop

When: 05/13/2008 - 05/15/2008

Location: University of Nebraska-Lincoln, Lincoln, NE United States Of America

Sponsor: The Food Processing Center
Phone: (402) 472-2816
E-mail:nmurray2@unl.edu
Description: The workshop will provide foodservice industry professionals with a basic understanding of functionality of major ingredient classes (proteins, lipids, carbohydrates and water). Hands-on activities will highlight the functionality of starches, fibers and sweeteners in corn snacks; the role of various ingredients in extending tortilla shelf life; flavors and food colors in ice cream products; and the functionality of proteins, lipids, and carbohydrates in processed meat products. Register on-line at www.fpc.unl.edu/workshops/ingredients.shtml Please contact Nina Murray at nmurray2@unl.edu or (402) 472-2816 with questions.

Additional information:
Website: http://www.fpc.unl.edu/Workshops/ingredients.shtml