Learn the basics for developing nutritional bars of all types (cereal based and protein based) including hands on formulation development and an overview of manufacturing.


Course Agenda*

DATE

TIME

TOPIC/EVENT

INSTRUCTOR

MONDAY

8:00-8:15 AM Welcome & Intro Hartel
March 20, 2017 8:15-9:15 AM Bar overview Schwerha/Andrews
  9:15-9:30 AM Break  
  9:30-10:30 AM Sugar chemistry Hartel
  10:30-10:45 AM Break  
  10:45-11:45 AM Practical binder development Andrews
  11:45-12:45 PM Lunch  
  12:45-1:45 PM Binder development (cont.) Schwerha
  1:45-2:00 PM Break  
  2:00-4:00 PM Binder lab all
  4:00-5:00 PM Particulates in bars Andrews
       

TUESDAY

8:00-8:45 AM Lab evaluation all
March 21, 2017 8:45-9:45 AM Protein bar formulation basics Schwerha/Andrews
  9:45-10:00 AM Break  
  10:00-11:00 AM Dairy proteins Burrington
  11:00-12:00 PM Plant proteins TBD
  12:00-1:00 PM Lunch  
  1:00-3:45 PM Protein bar lab all
  3:45-4:00 PM Break  
  4:00-5:00 PM Flavors Cosmos
       

WEDNESDAY

8:00-8:30 AM Lab evaluation all
March 22, 2017 8:30-9:30 AM Customizing your bar Schwerha/Andrews
  9:30-10:30 AM Break  
  10:30-11:15 AM Bar manufacturing - slabbing Halliday
  11:15-12:00 PM Bar manufacturing - extrusion Bond
  12:00-12:45 PM Lunch  
  12:45-1:45 PM Chocolate and coatings Tietz
  1:45-2:00 PM Break  
  2:00-5:00 PM Lab - bar building, chocolate/coatings all
       

THURSDAY

8:30-9:00 AM Recap of Day 3 all
March 23, 2017 9:00-10:15 AM Trouble-shooting/Shelf life Schwerha/Andrews
  10:15-10:30 AM Break  
  10:30-11:45 AM Regulatory TBD
  11:45-12:00 PM Course close Hartel

*Schedule subject to change.