Learn about the science behind making a dark chocolate bar. Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans. Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient. Who is the course designed for?
The International Conference on the Biology of Vibrios (ICBV) is the only intern
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.
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.
Save the date for the Department of Food Science Research Day 2020 Graduate Student and Faculty present their research in the areas of Food Safety / Microbiology Food Chemistry Food Processing To be added to our email list for updates, please email email@example.com