Part 1: International Issues in Formulations
Broadcast Date: September 8, 2016
| Lecturer: Tim Christensen, Senior Scientist, CargillThis webinar will cover health claims and regulations around formulating for many countries.
View On-Demand Webinar
|
Part 2: Gluten-Free Formulation
Broadcast Date: September 22, 2016
| Lecturer: Jeff Casper, Principal Scientist, Technical Director, Mill City Food SolutionsJoin this informational presentation to receive an overview of the challenges of gluten free formulation. You’ll be provided a summary of recent progress made in formulating gluten free cereal products from a nutritional and sensory perspective. The lecturer will define remaining challenges for gluten free products. The lecture information will be presented within the context of current market trends and projections. Formulation strategies will also be reviewed.
View On-Demand Webinar
|
Part 3: GMO/CRISPR-Cas9 Technologies and Potential Impact on Production and Utilization
Broadcast Date: October 13, 2016
| Lecturer: Eric Jackson, Principal Geneticist/Systems Biologist, General Mills Crop Bioscience, Wheat Innovation CenterThis talk will look at applications in crop improvement from classical breeding to gene editing. The session, will explore what is currently acceptable in the world of food production and dive into what the food industry should or should not be doing.
View On-Demand Webinar
|
Part 4: Formulating Whole Grains for Taste, Moisture & Performance in Bakery Applications
Broadcast Date: November 3, 2016
| Lecturer: Harold Ward, Technical Services Representative, Bay State MillingWhen formulating whole grain products, understanding the basics is key. This presentation will cover questions to ask and points for consideration when formulating. It will touch on various grains, sweeteners, flavor systems and dough conditioning systems including oxidation, emulsification and enzymes. Processing will also be covered with regard to fermentation and dough development.
Sponsored By: |  |
View On-Demand Webinar
|
