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DisplayTitle Milling & Baking Webinar Series
Page Content Four Topics, Four Dates:
Webinars are free to all AACCI members and just $49 for nonmembers. Not a member? Join now.
Stay informed on the latest industry issues related to milling and baking! This series includes four webinars that feature highlights of recent Milling & Baking Division Conferences.
International Issues in Formulations
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Lecturer: Tim Christensen, Senior Scientist, Cargill
This webinar will cover health claims and regulations around formulating for many countries.
View the recording of this webinar here. |
Gluten-Free Formulation
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Lecturer: Jeff Casper, Principal Scientist, Technical Director, Mill City Food Solutions
Join this informational presentation to receive an overview of the challenges of gluten free formulation. You’ll be provided a summary of recent progress made in formulating gluten free cereal products from a nutritional and sensory perspective. The lecturer will define remaining challenges for gluten free products. The lecture information will be presented within the context of current market trends and projections. Formulation strategies will also be reviewed.
View the recording of this webinar here.
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GMO/CRISPR-Cas9 Technologies and Potential Impact on Production and Utilization
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Lecturer: Eric Jackson, Principal Geneticist/Systems Biologist, General Mills Crop Bioscience, Wheat Innovation Center
This talk will look at applications in crop improvement from classical breeding to gene editing. The session, will explore what is currently acceptable in the world of food production and dive into what the food industry should or should not be doing.
View the recording of this webinar here.
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November 3, 2016, 10:00 am CDT - Formulating Whole Grains for Taste, Moisture & Performance in Bakery Applications
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Lecturer: Harold Ward, Technical Services Representative, Bay State Milling
When formulating whole grain products, understanding the basics is key. This presentation will cover questions to ask and points for consideration when formulating. It will touch on various grains, sweeteners, flavor systems and dough conditioning systems including oxidation, emulsification and enzymes. Processing will also be covered with regard to fermentation and dough development.
View the recording of this webinar here.
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