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Food Science Seminar - Guest Speaker Cesar Vega-Morales

A scientist walks into a kitchen: Garlic at the air/water interface Meringues are a cornerstone for the pastry chef. They help create a variety of sweet & delicious morsels such as nougat, angel food cake, soufflés and mousses. For those of us with a sweet tooth, the addition of garlic to these preparations is nothing short of counterintuitive. It is in this, non-obvious culinary use of garlic, that the beauty of science makes us transform the kitchen into a laboratory. Find out why… Guest Speaker - César Vega, PhD 

Cheese Making Technology Short Course

Learn the scientific and technological principles of cheese making through interactive lectures, and apply them in hands-on cheese making laboratories.   In this course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby, Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed cheese. 

Ice Cream Technology Short Course

This course is designed for small to large scale manufacturers, suppliers and retailers. Of particular interest to those in production, quality assurance, R&D and technical sales. This course is also suitable for those interested in starting their own ice cream manufacturing business, whether they have previous ice cream making experience or not.

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