Events

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 discover the fundamentals of food science behind culinary techniques, maximizing quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging, properties of various food systems (e.g. low fat, low sugar, high fat) and implications for practical application, processing, transportation and storage conditions and new food processing techniques.
Visit http://www.gftc.ca/courses-and-training/course-details.aspx?course=CHF05 for more details and registration