Introduction to Food Chemistry
March 1-3, 2016
Continuing Education and Conference Center, University of Minnesota
1890 Buford Ave, St. Paul
This course is intended to be an introduction to food chemistry for those who are working in any aspect of the food industry but have not had any formal training in food chemistry. We will cover basic food chemistry principles and other topics such as the functionality of food ingredients in product development, manufacturing and storage; functional foods or food ingredients; and the primary reactions in foods that lead to changes in functional, nutritional and flavor qualities during processing and storage.