Master Rheology Training Courses

Chocolate Conching and Refining Science provides an in-depth exploration of chocolate refining and conching techniques, blending practical knowledge with scientific principles.

Hydrocolloids and Gums: Functionality and Application Training Course is designed to equip participants with hands-on expertise, case-driven learning, and the ability to apply hydrocolloid and gum science across various industries such as food, beverages, cosmetics, and pharmaceuticals.

Introduction to Food Emulsions and Foam Technology Training Course is designed to provide participants with comprehensive insights into the principles, mechanisms, and applications of emulsions and foams in the food industry.

Optimizing Textures in Extruded Snack Products Training Course is designed to provide a deep understanding of how ingredient selection, processing parameters, and formulation strategies affect the textural quality of extruded snacks.