If you work with product/process development, improving durability and ensuring quality of emulsions then this is the course for you. The course application examples mainly focus on food emulsions such as salad dressings, chocolate spread, mayonnaise, and sauces (e.g. bearnaise). Learn about emulsifying fats in water and water in fats and identifying suitable natural and / or synthetic emulsifiers.
Danish Technological Institute now offers this easily accessible course in emulsions. These products require natural or synthetic emulsifiers to prevent phase separation and to ensure durability of the emulsified product which is of great importance, for example, for consumer perception of many products. The course reviews the theory behind an emulsion, methods for preparing and characterizing an emulsion and crucial parameters for obtaining good product quality.
People who carry out product/process development of emulsions. For instance, people who develop food such as salad dressings, chocolate spread, mayonnaise, and sauces (e.g. bearnaise) which are considered emulsions, where the shelf life of emulsified foods is a quality parameter.
THE COURSE WILL BE HELD IN ENGLISH. IT WILL BE POSSIBLE TO ASK QUESTIONS IN DANISH.
Bianca Senior Specialist, Ph.D. in the Center for Food Technology. Bianca has hands-on experience in emulsifying foods and characterizing emulsions.
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