Food Science 101
In this seminar, you will learn about the basic building blocks of foods, how they interact, and how and why you need to avoid spoilage of these components during processing to extend shelf life. We will talk about new and innovative ingredients on the market, what it means to have a clean label product, and best practices in early stage product development when you are creating your new products in the kitchen or lab. You will also learn how to realistically evaluate your products during scale-up, including how processing affects nutrition. Knowing these basics about food components, processes and sensory evaluation will help you work more effectively with your culinary and product development partners as well as co-packers and production staff. This information is relevant to all stage companies. Knowing these principles can save you time and money in early stages as you start formulating your delicious new food offerings, and before you design the scaled-up process.
You should attend this seminar if this interests you:
1) Learn about the important components of food and how to talk about them with your technical collaboration partners.
2) Learn strategies for avoiding spoilage and extending shelf life for safe and good tasting food
3) Learn best practices for creating new products in the lab or kitchen, and how to realistically evaluate your products as you scale-up.
About the presenters:
