Brookfield is offering a course featuring its CT3 texture analyzer, an instrument that helps manufacturers deliver consistent products. The course provides insight into various test methods for performing texture analysis on foods and the hands-on technical knowledge to get the maximum value out the instrument.
These day-long training sessions are presented in easy-to-understand terms that give attendees the working know-how to verify and improve upon the data required for meaningful R&D and successful QC testing.
The course is offered at Brookfield’s facility in Middleboro, MA. Arrangements can also be made to conduct the course at customers’ facilities where content can be adapted to their specific product applications.
The Practical Course on Texture Analysis provides attendees with the technical training needed to meet method development and application needs. Theoretical knowledge and hands-on exercises provide attendees with techniques, methods, and valuable industry know-how. Principles of texture analysis, correlation to sensory perception, texture instrumentation and accessories, and an introduction to TexturePro software are all included. Attendees will also receive a copy of Professor Malcolm Bourne’s book, “Food Texture and Viscosity, Concept and Measurement”
Click here or call 800-628-8139 for course information and registration.