Who Should Attend?
This online training will benefit professionals in the food and dietary supplement industries.
It will be especially worthwhile to professionals with the following job functions in those industries: Engineers, Chemists, Scientists, Formulators, Managers, and Technicians involved in formulation, manufacturing, research and development and QC of beverages
Course Description
This 90-minute, accredited training course offers a basic understanding of the behavior and properties of emulsions in beverages. It covers principles of emulsion preparation for different type of beverages as well as techniques for analysis of beverage shelf life and emulsion stability. The course will describe specific examples on preparation of emulsions.
Can't Make this LIVE Webinar?
Simply select the On Demand option when registering and we will send you the link to view the recorded version.
This course will be available On Demand: April 27, 2016
Course Director
Dr. Ernesto M. Hernandez; Principal Consultant, Advanced Lipid Consultants
Dr. Ernesto Hernandez is currently Principal Consultant with Advanced Lipid Consultants, formerly Director of Process Development at Omega Protein Inc. and Head of the Fats and Oils Program/ Food Science Faculty at Texas A&M University. His education includes a Ph.D. in Food Engineering from the University of Massachusetts; M.S. in Food Science and Technology from Oregon State University; and a B.S. in Chemical Engineering from the University of Guanajuato, Mexico. Dr. Hernandez is coauthor of 2 books on advanced lipid products and technologies and has published many articles in these subjects. He has extensive expertise in new technologies in edible oil processing and nutrition, including process optimization, quality assurance, and good manufacturing practices. Key products he has developed currently in the market include: foods and beverages fortified with bioactive lipids, new antioxidant formulation for omega 3 oils and edible oils blends, new oil purification techniques, and chemical and enzymatic modification of lipids for food, feed and industrial applications.