THIS COURSE IS FOR:
Researchers & scientists
Provides you with advanced
knowledge and techniques to improve
noodle production and quality
Dr. Gary Hou
and Asian Foods Specialist
Dr. Hou is an internationally recognized
expert in the noodle industry
Advanced Asian Noodle Technology Course
Next course: June 6-10, 2016
Please contact Dr. Gary Hou
(firstname.lastname@example.org) for details.
Download full Course brochure for more info.
Download Registration Form and Schedule.
The course fees are $1,500 per person.
Participants cancelling a course 30 days prior to the first day of the course will receive a full refund minus a $50 service fee. If the participant cancels between 30 days prior to one week prior, they will receive a 50% refund. If they drop one week prior
or less, no refund will be given. Someone else
from the same company may be
substituted at any point.
PARTICIPANTS WILL LEARN:
Ingredient functionality of resistant
starch phosphates, and hydrocolloids in
Asian noodle production
Noodle storage and packaging materials
New product development concepts and approach and developing a
ready-to-eat noodle product
Sensory evaluation techniques
Noodle plant quality control and HACCP programs
Noodle seasoning flavors
Portland, Oregon - image ©Bruce Forster
For more information:
WHEAT MARKETING CENTER
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735