Registration:
Registration is now available. Complete your online registration.
Workshop fee:
$1175 which includes the workshop manual, lab and plant activities, lunches and an evening dinner as well as other amenities. Please bring a lab coat and safety glasses with you as they will be needed in our plant activities. Registration fee is only refundable if the workshop is cancelled; substitutions can be arranged.
Lodging:
Registrants are required to make their own lodging arrangements. We will provide shuttle transportation from the downtown hotels to campus and back every day. This includes The Holiday Inn - Downtown, Cornhusker Marriott and Embassy Suites.
Please send an email or call 402-472-2816 with questions about this workshop.Testimonials:
Very informative workshop and laboratory exercises were useful and relevant. Would strongly encourage my colleagues to attend.
...I strongly enjoyed the hands-on aspect of this class.
Great stay... The hospitality has been wonderful.
Very good overview of food technologies - very helpful if you have limited food science background & want to learn more about food chemistry.
Ingredients and Ingredient Functionality Workshop
University of Nebraska
The Food Processing Center
May 12-14, 2009
A workshop for ingredient suppliers, marketing specialists, and product development scientists.
In May of each year the University of Nebraska holds an introduction to Ingredients & Ingredient Functionality Workshop. The workshop is sponsored by The Food Processing Center.
This workshop is aimed toward Ingredient Suppliers, Marketing Specialists, and Product Development Scientists. The three-day format combines lectures and hands-on demonstrations. Participants will have access to a Wenger Manufacturing, Inc. TX-57 twin screw extruder, the UNL dairy processing facilities, the UNL meat processing facilities, and faculty from the Department of Food Science and Technology.
The major ingredient classes (proteins, lipids, carbohydrates, and water) plus spices, flavors, colors, preservatives, and vitamins are discussed in morning lectures. In the afternoons, participants apply the science of ingredients in 2-hour laboratory sessions and 2-hour pilot plant sessions. The laboratory sessions emphasize hands-on bench top experiences demonstrating the functionality of various ingredients. The pilot plant sessions highlight ingredient functionality in a production environment.
The morning presentations include:
Water: an often neglected food ingredient.
Carbohydrate and Non-nutritive Sweeteners: starches and starch-based products, fibers, gums, sugars, amd processing sensitivities.
Proteins: animal and vegetable proteins.
Lipids: fats and oils from animals, grains, and oilseeds.
Spices, Flavors, and Colors: basic classes,
properties, and processing sensitivities.
Vitamins and Preservatives: their nutritional and microbiological roles, conditions for optimum activity and stability.
Laboratories include:
Hands-on experiences to view ingredient functionality in model food systems.
Pilot Plant Activities include:
Extrusion: with the assistance of Wenger Manufacturing, Inc. we use our Wenger TX-57 pilot plant twin screw extruder to demonstrate the functionality of different starches, fibers, and sweeteners in corn snacks.
Dairy: the functionality of food flavors and colors in ice cream products is highlighted in our dairy processing facilities.
Meats: the functionality of proteins, lipids, and carbohydrates in processed meat products is demonstrated in our meat processing facilities.
Last Year's Speakers:
Dr. Dennis E. Burson, Professor, UNL -
Animal Science
Dr. Susan L. Cuppett, Professor, UNL - Food Science and Technology
Dr. Glenn Froning, Professor Emeritus, UNL - Food Science and Technology
Dr. David S. Jackson (Course Organizer), Professor, UNL - Food
Science and Technology
Laurie Keeler, Pilot Plants General Manager, UNL - Food Processing Center
Dr. Roger W. Mandigo, Professor, UNL - Animal Science
Dr. Marilynn Schnepf, Professor and Chair, UNL -
Nutrition and Health Sciences
Mr. Jeff Schweid, Manager of Specifications, ConAgra
Dr. Randy Wehling, Professor, UNL - Food Science and Technology
The course starts at 8:00 am each day and concludes around 5:00 pm.
Please email or call us at 402-472-2816 with questions.
