Roquette University first 2010 course: "Ingredients from Starch"

roquette-university---educational-courses

Reduced Sugar Special Application Session

Please join Roquette America, Inc. in the first 2010 course titled: “Ingredients from Starch."

A two-day, complimentary course geared towards the Human Nutrition industry. This course includes a full day of lecture covering starches, sweeteners, fibers, regulations, market trends and ALSO a Smart Calories™ Solutions application session attentive to Reduced Sugar demonstrations.

 


March 30-31, 2010

You are invited to "Ingredients from Starch"

Reduced Sugar Special Application Session

A complementary course that includes technical knowledge, application demonstrations and market insights.

 roquette university - educational courses - register now

 



AGENDA

DATE TIME TOPIC
03/30 8:15a Shuttle will pick up at Fairfield Inn
03/30 9:00a Introduction of Class
03/30 9:15a Introduction to Ingredients from Starch
03/30 9:45a Sweeteners from Starch: Properties and Applications break
03/30 10:30a Break
03/30 10:45a Starch intro: Native Starch Properties and Applications
03/30 11:15a Break
03/30 11:30a Starch intro: Modified Starch Properties and Applications
03/30 12:15p Lunch
03/30 1:30p Polyols Overview: Properties and Applications
03/30 2:30p Fibers from Starch: Properties and Applications
03/30 3:15p Break
03/30 3:30p Regulatory Aspects for Ingredients from Starch
03/30 4:15p Mega Trends: "Ingredients from Starch" in the Market
03/30 5:00p Dinner
03/30 7:00p Shuttle back to hotel

 
 

Day 2 - Smart CaloriesTM Special Session: Reduced Sugar Solutions

03/31 8:15a Shuttle will pick up at Fairfield Inn
03/31 9:00a Reduced sugar Market Trends
03/31 9:30a Ingredient Substitution - Healthy Replacements
03/31 10:30a Ingredient Fortification with Protein and Fiber
03/31 11:30a Ingredient Functionality - Texture with Taste
03/31 12:30a Lunch
03/31 1:00p Shuttle back to hotel