New Brunswick, NJ
This course is designed for practicing food scientists and technologists who wish to develop a pragmatic knowledge of hydrocolloid technology and its utilization in food product development. Although pharmaceutical and cosmetic applications are not specifically covered in this course, the principles presented are easily extended to applications in those two fields. Almost all processed foods depend upon hydrocolloids, as additives, ingredient constituents or processing aids, for their functional, textural, and organoleptic properties. Current developments in such areas as low/no fat foods, fiber enhanced foods and designer health foods are critically dependent upon hydrocolloids. This course will review the chemistry, properties and utility of contemporary food grade hydrocolloids and their functional applicability to traditional, novel and new product development. In addition to the formal program, you will have ample time to discuss your technical problems or interests with the entire faculty, who have a combined total of well over 100 years of industrial experience.