"Why Measure Food Texture" event
Wondering how texture analysis can benefit your team?
Prepared Foods’ is presenting a practical two-day “how to” applications orientated event for food and beverage formulators. TTC’s own Al Wassilak will present “Why Measure Food Texture?” Al’s presentation will discuss reasons why food and ingredient manufacturers should measure the texture and mouth feel of their products during development, manufacture, and storage.
The two day event takes places on August 4-5, 2015 in the Chicago area.