Course | Soya Drinks & Desserts Course
3-Day Practical Hands-on Processing & Application Workshop
23 - 25 May 2007, Wageningen (The Netherlands)
 
 
 

Soya Drinks & Desserts Course
3-Day Practical Hands-on Processing & Application Workshop
23 - 25 May 2007, Wageningen (The Netherlands)

Programme

The course is designed in such a way that the participants firstly will learn about raw material choice and how to make soya milks and desserts with various processes and ingredients. Secondly, the participants will have the opportunity to evaluate and taste a variety of soya milks and desserts.

The starting material for the production of soya milks and desserts determines the processing methods and the final quality. Bean selection and production of soya proteins will be discussed, and guidelines how to make soya milk and desserts from whole soya beans or soya proteins will be given. Attention will also be paid to ingredients which can optimize product quality, like thickeners and stabilizers.

Participants will evaluate how raw material choice and processing conditions will influence final quality. A large variety of commercial available soya milks and desserts will be available for a product tasting session as well.

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Who will attend?

This conference is designed for European food manufacturers such as manufacturers of soya milks and desserts, dairy products, fruit juices and other companies, ingredient suppliers and equipment companies. For instance, Technical Managers, Product Development Managers, Research Managers, New Business Development Managers, Plant Managers, Quality Control Managers, Sales and Marketing Managers.

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