Production of Whey Protein Isolates (WPI) have always been hampered by the creation of pro-cream. This occurs as a byproduct during the microfiltration step to remove the remaining cream in Whey Protein Concentrate to achieve 90% WPI. However, new advancements in WPI processing equipment alongside research conducted at the Wisconsin Center for Dairy Research, has helped increase value, awareness and applications for the use of Whey Protein Phospholipid Concentrate (WPPC). Read More
Prepared Foods R&D Applications Seminar Chicago offers ingredient suppliers an opportunity to help educate their R&D customers with a practical, “how-to” PowerPoint presentation on their ingredient’s functionality or use in a specific application. Application Lab Sessions feature the use of product samples to demonstrate an ingredient’s functionality or application in a finished consumer product or model system
Working with the best instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will mine the most valuable seams of a Food Science degree – but in only five days instead of four years! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products -- from food chemistry and food microbiology to nutrition and sensory evaluation.
Participants in the workshop will learn best practices and practical approaches for pathogen control through short lectures and hands-on small group exercises which include environmental monitoring, sanitary designs, and developing standard sanitation operating procedures (SSOPs).