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 ingredients on the market as well as best practices in early stages 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, how you will scale-up your process.
About the presenter:
Julie Luby has been developing food products for more than three decades for branded and private label food companies to benefit consumers in retail, foodservice and alternate channels. She has a BS degree in Food Science from Purdue University and a MS degree in Food Science from Michigan State University. She is also a national board-certified Health & Wellness Coach. Julie loves to talk about food! Today she leads the product development team at Charlie Baggs Culinary Innovations (CBCI). From their Chicago kitchens, CBCI has been providing innovative culinary and product development services to dozens of food companies across the world for 22 years.
