C-Cell will be joining Reading University for two upcoming Food ATP Courses.
The Science of Baking (31st October - 2nd November 2017)
The course aims to provide detailed information to the background and science behind baking and provides participants the opportunity to engage with the latest technology
Topics covered include:
Measurement and imaging of bread structure
Flour & dough quality testing
New developments in baking technology
Structure & functionality of improvers in baking
The Science of Wheat and Milling (6-8 February 2018)
The course aims to provide an introduction to the background and science behind Cereals and Milling, with the opportunity to engage with the latest technologies, ideas and techniques.
Exploring how Wheat varieties can influence end bake quality an how C-Cell can be used as a tool to assess baked product quality.
For more information on the courses available visit the Food ATP website here.
