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INHOUSE TRAINING

Food Technology

•   Emulsion-Suspension Technology

•   Food Extrusion Technology

•   Industrial Drying of Heat Sensitive Materials

•   Industrial Membrane Separations

•   Microencapsulation and Particle Coating

•   Powder Mixing Technology

•   Starch: Chemistry, Properties and Applications

•   Atomization, Sprays and Atomizers

•   Emulsion-Suspension Technology

•   Flavors -- Their Creation, Definitions and Use

•   Food Extrusion Technology

•   GMP for Dietary Supplements

•   Gums and Hydrocolloids

•   Mixing of Liquids and Complex Materials

•   Pilot Plant and Scale-up Studies

•   Powder Mixing Technology

•   Sensory Evaluation

•   Sulfonation and Sulfation Technology

•   Analytical Chemistry for the Food Industry

•   Atomization, Sprays and Atomizers

•   Autoxidation of Food Stuffs: Cause and Cure

•   Confectionery and Chocolate Production

•   Development of Low Fat/Lower Calorie Food Products

•   Distillation

•   Emulsion-Suspension Technology

•   FDA Regulation of New Food Ingredients and Dietary Supplements

•   Flavors -- Their Creation, Definitions and Use

•   Food Emulsions and Suspensions

•   Food Extrusion Technology

•   Food Ingredient Technology

•   Food Regulation

•   Food Safety Microbiology

•   Food Shelf-Life

•   GMP for Dietary Supplements

•   Good Manufacturing Practice (GMP) For the Food Industry

•   Gums and Hydrocolloids

•   HACCP: A Basic Concept for Food Protection

•   Industrial Drying of Heat Sensitive Materials

•   Industrial Membrane Separations

•   Labeling and Advertising of Food Products

•   Microwave and RF Technology

•   Microwave Oven Technology

•   Mixing of Liquids and Complex Materials

•   Pilot Plant and Scale-up Studies

•   Pneumatic Conveying for Bulk Solids

•   Powder Mixing Technology

•   Quality Assurance for the Food Industry

•   Regulation of Traditional Foods, Functional Foods and Dietary Supplements

•   Sensory Evaluation

•   Starch: Chemistry, Properties and Applications

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