Culinology® Workshop: Foundations in Food Science (ON)

Fuse the properties of food ingredients with culinary techniques and discover how these interactions are critical to successful new product development. Understand the chemistry of key food ingredients, and how they interact with food systems. In this hands-on workshop you will work with key ingredients and apply the fundamentals of food science in the GFTC product development laboratories.   At the end of the program, you will be able to:

• Define and classify the functional roles of carbohydrates and sugars
• Identify the chemistry, physical properties and quality indicators of fats and oils
• Explain the structure, types and functional properties of proteins
• Discuss applications and functionality of gums and emulsifiers
• Define and identify food additives
• Identify and describe various food and ingredient reactions and interactions

Taking part in this workshop will expand your food science knowledge and help you become a more well-rounded professional.  In addition, if you are interested in becoming a Certified Research Chef (CRC), participation in this workshop can help in preparation for the certification exam.