Consumers expect food products to have a superior sensorial profile, better functional and nutritional properties with extended product shelf-life. Learn how to preserve textures of frozen, baked, shelf stable, and refrigerated foods with culinologist and ingredient expert, Connor Thompson from Ingredion. Learn to troubleshoot common texture flaws like crumbly cookies/crackers, icy ice cream, leeching pie fillings, gelled sauces, and many more. This course is directed at both food service and CPG manufacturers.
About the Speaker:
Connor Thompson has over 10 years of experience in the food industry. He spent 3 years working in scratch kitchens before pursuing his Culinary Nutrition degree at Johnson and Wales University. During school Connor developed recipes and products at America’s Test Kitchen and Valley Fine Foods Fresh Pasta. For the last 7 years Connor has worked as a Culinologist at Ingredion focusing on Product Development in the Clean Label, Plant Based Protein, and Foodservice space. He has developed food product solutions for numerous companies from small coffee shops to global hotel chains and large-scale food manufacturing.
The Illinois Small Business Development Center is funded in part through a cooperative agreement with the U.S. Small Business Administration (SBA), the Illinois Department of Commerce & Economic Opportunity, and the Industrial Council of Nearwest Chicago (ICNC). Reasonable accommodation for persons with disabilities will be made if requested at least two weeks in advance. Please contact the center at (312)421-3941. This event is hosted in partnership with the Neighborhood Business Development Center (NBDC) at ICNC.
