Date(s) - 25/03/2019 - 29/03/2019
08:30 - 17:30
Bakery Academy Application Centre
This course will cover both theoretically and practical means for reformulation of bakery products. The course will cover single and multiple reformulations, in such a way that every participant understands what the current state of technological perspective is. In the discussions we will cover the trade-offs between product quality, nutritional profile and costs.
Participants are invited to bring own products which will or might need improvement in this or other perspective. These improvements can be dealt with in the practical sessions.
For more information or to enroll please contact us.