Northern Crops Institute will offer a short course titled Functionality of Canola and Flaxseed April 26-28 at Northern Crops Institute in Fargo. The focus of the course is the use of flaxseed and canola in fortified foods. The registration deadline is April 4.
Health benefits, such as reducing heart disease and cancer risks, are pushing interest in flaxseed and canola oil as ingredients in fortified foods. In the past decade, a significant number of products containing flaxseed and canola oil have been developed primarily for the health food market.
The course will assist the food industry in developing functional food products and improving current formulations that use flaxseed and canola oil as a consistent ingredient for the functional food market. Milled flaxseed traditionally has been used as an ingredient in breakfast cereals and breads, whereas canola oil is primarily used as healthy oil in baked products, dairy foods and frying applications.
Food product development applications (baked, dairy and snack products), nutritional aspects, labeling, process technologies and sensory evaluation of canola and flaxseed fortified foods will be discussed. Lectures will be supplemented by considerable hands-on experience in the institute’s baking and processing laboratories.
The course is designed for senior administrative professionals, research and development managers, food product development scientists, quality control managers and purchasing agents of baking, milling, pasta and noodles, puffed snacks and breakfast cereal companies.
Registration fee is $750. For more information and to register, visit www.northern-crops.com or call 1-7736.