Have you ever had a bag of snacks that just would not open, or crackers that had no snap? Maybe cereal that was so crunchy that it hurt to chew or a spread that was so firm it tore your bread? Brookfield offers a course featuring their CT3 Texture Analyzer/Testers, an instrument that helps manufacturers deliver consistent products. The course provides insight into various test methods for technical knowledge to get the maximum value out of your CT3 Texture Analyzer/Tester.

These training sessions are presented in easy-to-understand terms that give attendees the working know-how to verify and improve upon the data required for meaningful R&D and successful QC testing.

The course is offered at Brookfield’s facility in Middleboro, MA. Arrangements can also be made to conduct the course at customers’ facilities where content can be adapted to their specific product applications.

COURSE CONTENT
Training materials and a certificate of attendance is given to each attendee along with a copy of Professor Malcom Bourne’s latest book. “Food Texture and Viscosity Concept and Measurement”.
Principle of Texture Testing and Analysis
• Correlation to sensory perception
• Texture profile analysis (TPA)
Considerations for Successful Instrumental Measurements
• Sample considerations
• Test method considerations
• Instrument considerations
Overview of Accessories and Their Applications?
When should special accessories or probes be used to test your sample?

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