This one day and one night seminar is a unique opportunity to learn and experience the application of modern techniques.

The course will commence with a networking dinner at Inox Dine, Western Bank on the University’s main campus on Wednesday and on Thursday,

The course will cover:

• Use of transglutaminase – Meat glue
• Alternative gelling agents – Ultragel
• Heat stable ice creams and parfaits – Gellan Gum Type F
• Introduction to working with liquid nitrogen
• Foaming agents – Ultra foam
• Fluid Gels – Ultratex

For further information, click here