Pasteurization, sterilization and rapid cooling: Training STEM
The basis of microbiological food preservation is the killing of all micro-organisms present.
Heat treatment of products is one of the most important techniques. Depending on the product properties and shelf life requirements, different time / …
Fermented foods: STEM training
What is fermentation and what are its possible advantages and disadvantages? Are fermented products healthier or not, and what do you need to get started with fermentation?
Lactose and gluten intolerance
How does an allergy differ from an intolerance? What causes lactose intolerance and gluten intolerance in the body? What does a lactose-free or low-gluten or gluten-free diet look like? We also move into the kitchen to prepare some products.
The law of the label
This training leads to clear answers regarding the labeling legislation for the retailer: what & when to (or not) label, allergens (oral or written), calculate nutritional value and display it correctly on a label, ...
Our nutrition vetted
Numerous chronic diseases such as type 2 diabetes, obesity, cardiovascular diseases are linked to our diet and our way of life. In this training we explain our needs in the context of a balanced diet.
Polysaccharides with binding force
There are many types of starch, originating from different vegetable sources, and they often have different properties and applications. We go through a number of them and also practically examine the properties, their binding, influence on …
How does a school prepare for an FASFC inspection? : Two days
This course aims to prepare schools for a successful FASFC inspection. The inspection lists are explained in detail and the teacher will coach you through pragmatic 'tips and tricks' in order to successfully pass FASFC inspections.
During the Food Pairing workshop, the principle of food pairing or flavor pairing is explained and its scientific basis is critically evaluated. Some examples of so-called 'trees' with successful combinations of ingredients are presented. …
Food label: Workshop
Pre-packaged food must be properly labeled. The application of the labeling legislation is not evident in practice. We provide insight into the information that a label must state and show how to prepare a label.
The STEM of molecular cooking: Workshop
You will gain insight into the science behind “molecular” cooking techniques. After a short theoretical framework about the chemical and physical principles behind it, we start working in the kitchen to make hot ice cream, fake caviar, gin …