Culinology® Workshop: Basics of Food Processing and Food Systems (Guelph, ON)

Create chef quality foods that meet the culinary gold standard in large- scale manufacturing and production environments! In a high-volume manufacturing process, the processing methods, conditions and equipment influence the attributes of the finished product. Understanding the fundamentals of food processing, combined with a culinary approach to product development, will ensure the successful development of a gold standard product.

You will cover:

• The fundamentals of food science behind culinary techniques including: freezing, frying, dehydration, cook chill/sous vide, roasting/baking (dry heat) and microwave cooking (moist heat)
• Maximizing quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging
• Properties of various food systems (i.e. low fat, low sugar, high fat) and implications for practical application, processing, transportation and storage conditions
• New food processing methods including irradiation, high pressure, ohmic and hot water submersion tunnels