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Cereal Grain Science for Food Professionals
March 28, 2017 @ 8:00 am - March 30, 2017 @ 5:00 pm
The knowledge provided in this course will:
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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
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Provide perspectives useful in QA, R&D and production
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Inform attendees relative to product and instrumentation specification and meaningful data interpretation.