Are you a food producer or quality control professional grappling with the complexities of microbial analysis? Are you a student or R&D personnel currently doing a food product development? Do you find yourself uncertain about selecting the right microbial indicator to ensure food safety and quality? Join us for an immersive workshop that will equip you with the knowledge and skills needed to navigate microbial analyses for your food product.
Food sensory evaluation plays an important role in the way people perceive the products. Successfully applied sensory analysis could resolve specific challenges encountered by manufacturers in the preparation of new food products, or in the reinvention of existing food products in the market for consumers’ acceptability. Let’s learn the trick to understanding consumers’ perceptions of your products!
An introduction to food science describes the job functions of food technologists, the history of the food industry, basic nutrition, and food components. Suitable for beginners with no background in food science and technology.
Vital knowledge needed to succeed in long-term weight control - the basics of nutrition, nutrients, the digestive process, healthy eating, calorie and energy expenditure, hydration, and weight control strategy are bundled in one module.