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Culinology 101 Part I: Fundamentals of Food Science for Chefs (MS)

Date:
02/04/2009 – 02/06/2009

Location:
Mississippi State University

Address:

Department of Food Science, Nutrition and Health Promotion
945 Stone Blvd.
Mississippi State
MS 39762

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 in food systems and throughout the manufacturing, packaging and distribution process. In this hands-on, three-day workshop you will work with key ingredients and apply the fundamentals of food science in the GFTC Product Development Lab.

You will discover:

  • Discover functional properties of meat and proteins
  • Fats and oils in processing and how to choose appropriate fat/oil products for specific applications
  • Classification, function and uses of sugars/sweeteners in processing
  • Types, applications and factors affecting gum/emulsifier functionality
  • Food reactions and interactions
Event Web site: http://www.fsnhp.msstate.edu/events/culinology/index.html
Register for this event!
Contact Info: 
Dr. Jason Behrends or Elizabeth McTaggart
(662)325-0485; (662)325-3200
jbehrends@fsnhp.msstate.edu

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