WMC Technical Courses
Asian Noodle Technology and Ingredient Application Short Course
Designed for: Flour millers, Noodle manufacturers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, scientists
This is a hands-on course is taught by Dr. Gary Hou, editor of “Asian Noodles: Science, Technology and Processing”. The course uses WMC’s pilot-scale noodle line to provide you with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications.
2018 Course – May 22 – May 24
Space is limited to 12 – please register early!
Course fee: $1,250 per person
Book: Asian Noodles: Science, Technology, and Processing is available in U.S. for $145 at WMC