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Topic title Not only sweeteners: technological functionality of sugars in foods and beverages
Format Webinar
Workload in h 4
Target groups Studens, technical personnel, teachers, researchers
Language of delivery English
Person responsible

Paola Pittia

University of Teramo
Additional trainers  
Previous knowledge expected
  • Food processing
  • Food chemistry
Learning outcomes

After successful completion of the activity, the participants:

  1. Will have an improved knowledge about the technological functionality of small saccharides (sugars)
  2. Will determine the main factors, food properties and stability affected by presence and concentration of sugars in foods
Will have improved knowledge in food and beverage design and formulation
Content
  1. Molecular properties of the small saccharides
  2. Technological functionalities of sugars (sensory, physical properties)
  3. Matrix-environment factors affecting stability and functionality of sugars in foods and beverages
Teaching method Distance
Recommended reading  
Criteria & registration Web-based (via ISEKI-Food Association webinar platform)
Assessment of achievements QA
Further information

This webinar took place 22 August 2018.

Recording available at https://www.sea-abt.eu/node/298

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