24th March 2010
Leatherhead, Surrey
 
Completely revised and updated for 2010, this course will discuss all the key aspects of making food attractive, tasty, safe and legal, in a handy one day format. The course is run by Alice Pegg, Head of Food Innovation at Leatherhead. Alice has over 25 years experience in the food industry, particularly in food ingredients and product development. She will be joined by other Leatherhead experts, all of whom have many years experience.

Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation). Finally, understand how to make it legal – a brief guide to what needs to go on the label.

This course will help you understand the technical issues faced within your food business, and understand how your role fits within the whole food manufacturing process.

Real products will be used throughout the course to understand how they differ in terms of their ingredients, texture, processing, shelf life etc. The processing section will take place in our pilot plant, to really bring the explanations to life. The course is very interactive, with lots of examples, tastings and delegate interaction.

Further Details
Additional information about this event is available online