Power Ultrasound: An Innovative Approach to Tailoring the Functional Characteristics of Dairy Ingredients- Dairy Foods Division Webcast

Details and Pricing

Power Ultrasound: An Innovative Approach to Tailoring the Functional Characteristics of Dairy Ingredients- Dairy Foods Division Webcast
On-Demand Web Events Food Health & Nutrition
1.00 CH
Credits:
1.00 CH
Sonication is a relatively new concept in food industry and particularly in dairy manufacturing with potential widespread application. This webcast highlights an emerging technology of ultra sound and its application to various products.
  • List Price: Free
Meeting Details :

This webcast was supported by IFT's Dairy Foods Division.

Sonication is a relatively new concept in food industry and particularly in dairy manufacturing with potential widespread application. This webcast highlights an emerging technology of ultra sound and its application to various products. It will be beneficial to all categories of participants as it will cover scientific part of sonication and its application part of improving functional characteristics of various ingredients and products. The speaker will also address industrial relevant issues and their solution using ultra sound technology. Latest information in the field of sonication will be covered in this webcast.

Speakers:
Bogdan Zisu
Nitin Joshi (moderator)

Length: 60 minutes
Contact Hours: 1.00
Date Recorded: March 17, 2015


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