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Brookfield Offers Texture Analysis Course

February 24, 2011
Have you ever had a bag of snacks that just would not open, or crackers that had no snap? Maybe cereal that was so crunchy that it hurt to chew or a spread that was so firm it tore your bread? Brookfield offers 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 of the CT3.

This day-long training session is 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.
   
Practical Course on Texture Analysis provides attendees with the technical training they need to meet their 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”.