Our Mission To provide the very best, most accurate information that frozen dessert retailers need to be successful in this industry today so you can manage your business for more profit, better employees, and effective promotions. Who Should Attend? Business owners and managers in the ice cream industry. Anyone looking to get into the business. […]
Registration Register online at dairyfoods.wisc.edu or contact Emma Temme at abels@wisc.edu The registration fee of $1,400 includes cost of instructional materials & supplies, break & lunch, and registration. Lodging, parking, and other meals are not included Cancellation policy: applicants may cancel up for 30 days before the course, but are assessed a $500 fee. Substitutions […]
Presented by Jason Pronschinske entitled “Microwave-puffed cheese snacks made from Cheddar cheese”. ABSTRACT During heating, most cheeses melt (e.g., Raclette), while some form expanded three-dimensional structures (e.g., bubbles and blisters on a Mozzarella cheese pizza). By manipulating the protein-to-moisture (PN/M) ratio in natural cheese, it could be possible to expand cheese into a shelf-stable puff […]
Please join us for today’s seminar presented by Dr. Kapoor from the Center for Dairy Research entitled “The Research Roadmap: From Reading Papers to Publishing Your Work” Abstract: Research is a continuous journey, from exploring existing knowledge to contributing new insights through publications. The Research Roadmap: From Reading Papers to Publishing Your Work provides a structured approach to navigating this […]
What is the Candy Basics Course? The one-week Candy Basics course is designed to instruct production, sales, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with […]
Please join us for today’s seminar presented by Sanjana Sawant entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT Protein amyloid fibrils exhibit excellent functional properties due to their unique structural features. However, their application in food matrices is significantly limited by their instability at pH values above 2. This study explores […]
