Course offering number:1006-101
Course ID:
2369
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Dry Food Manufacturing Operations
In Conjunction with Wiley-Blackwell
June 2, 2010 at 11:00 a.m.–12:30 p.m. (ET)
90 Minute Accredited Online Training
Who Should Attend
This course has been developed for food industry professionals involved in food manufacturing operations. The focus of the
course is on the concepts and principles associated with food manufacturing, with emphasis on concepts essential to
ensuring safety of the food products being manufactured. The course content will be beneficial for plant engineers,
maintenance engineers, quality assurance staff, manufacturing operations management and personnel responsible for
acquisition of raw products and ingredients.
Description
This 90-minute accredited training is designed to assist engineers and other professionals associated with food
manufacturing operations gain an understanding of the general principles of the dry mixing, baking, extrusion and frying of
foods. In addition, the course will include discussion on raw materials and will address the associated impact of these
processes on the finished food product. Discussions on the basic principles of scale up and the necessary equipment
involved in these processes will also be included.
Module 1: Dry Mixing:
• Batch mixing
• Continuous mixing
• Addition of liquids
• Specific mixers
Module 2: Baking:
• Bread
• Cake
• Cookies and crackers
• Fried snacks
Module 3: Extrusion:
• Breakfast cereals
• Pet foods
• Coating and seasoning
Question and Answer Session
Take all six parts and SAVE $450!
Other parts in This Series:
Part 1: An Introduction to Food Manufacturing Operations
February 1, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2364 Course Offering# 1002-107
Part 2: Food Manufacturing Layout and Design
February 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2365 Course Offering# 1002-103
Part 3: Food Safety and Regulations
March 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2366 Course Offering# 1003-104
Part 4: Thermal Process Operations
April 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2367 Course Offering# 1004-204
Part 5: Refrigerated and Frozen Food Operations
May 5, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2368 Course Offering# 1005-104