Date:
to
During this online 3-weeks course, participants will learn how to control composition and processing parameters to optimize yield and composition through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.
The lead instructor will be Professor Art Hill, University of Guelph Food Science Department. Dr. Dean Roberts, Director of Market and Technology Development, Bruker Applied Spectroscopy, North America, will present a yield study on Cheddar curd from raw milk to finished product.