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Cereal Grain Science for Food Professionals
March 28 @ 8:00 am - March 30 @ 5:00 pm
The knowledge provided in this course will:
Help food technologists better and more rapidly transition from a food science background to a more focused cereal chemistry knowledge base to enhance their job performance
Provide perspectives useful in QA, R&D and production
Inform attendees relative to product and instrumentation specification and meaningful data interpretation.