Learn hands-on the art and science of wheat
Wondering how texture analysis can benefit your team?
We have long been a fan of Gary Hou and the work that he does with the Wheat Marketing Center to further the art and science of wheat applications.
Once again, The Wheat Marketing Center is offering several hands-on short courses to food technologists and others who are interested in expanding their knowledge of wheat products. The Wheat Marketing Center uses our texture analyzers in many of their short courses to help participants analyze the physical properties of various wheat products.
- Asian Noodle Technology and Ingredient Application Short Course, April 5-8, 2016
- Frozen Dough Technology Short Course, April 25 – May 3, 2016
- Flat Bread and Flour Tortilla Technology Short Course, May 10-13, 2016
- Advanced Asian Noodle Technology Short Course, June 6-10, 2016
- Cookie and Cracker Technology Short Course, June 27 – July 1, 2016
Find out more and register online here.