Processing Pulse Ingredients for Food Applications (Sept. 20-22)
September 22, 2016
This workshop on pulse processing innovations helps to understand the functional and marketing advantages of pulse ingredients and how to generate increased value in food products.
These workshops are designed for food industry representatives involved in new product development, science and technology, nutrition and health promotion, food process engineering and ingredient process optimization.
Date: September 20-22, 2016
Location: Saskatoon, Canada
Host: POS Bio-Sciences and the Saskatchewan Food Industry Development Centre
For more information on the program or to register, please click here for more details.