Brookfield is offering a course involving its CT3 texture analyser, an instrument designed to help manufacturers deliver consistent food products, such as snacks, crackers or cereal.
The course provides an insight into various test methods for performing texture analysis on foods and the hands-on technical knowledge to get the maximum value out of a CT3 texture analyser.
The day-long training sessions are intended to give attendees the working know-how to verify and improve upon the data required for meaningful research and development and successful QC testing.
The course is offered at Brookfield's facility in Middleboro, Massachusetts.
Arrangements can also be made to conduct the course at customers' facilities where content can be adapted to specific product applications.
The practical course on texture analysis is said to provide attendees with the technical training they need to meet their method development and application needs.
Theoretical knowledge and hands-on exercises provide attendees with techniques, methods and industry know-how, according to the company.
Principles of texture analysis, correlation to sensory perception, texture instrumentation and accessories and an introduction to the Texturepro software are all included.
Attendees will also receive a copy of Prof Malcolm Bourne's book entitled 'Food Texture and Viscosity, Concept and Measurement'.
