Course: Rheology and Texture of Cereal Foods

Our team is pleased to be teaching a section of a Rheology and Texture of Cereal Foods course offered by the AACCI on March 13-15th, 2018 at Purdue University in West Lafayette, Indiana.

Attendees will obtain a fundamental understanding of cereal foods in batter and dough systems, knowledge about cereal foods structure formation and its impact on texture, and a fundamental and empirical rheometry of cereal foods. Marc Johnson from our team will be teaching the Instrumental Texture Measurement of Cereal Foods (AACCI methods) session as well as a corresponding lab.

To find out more and register:http://www.aaccnet.org/meetings/continuinged/Pages/RheologyTextureofCerealFoods.aspx

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