Overview:This new two-day course for 2010 will feature presentations from leading experts in the soups, sauces and dressings sectors of the food industry and cover key topics such as ingredients selection, processing methodologies, and product characterisation and performance. This includes microbiological design, shelf-life stability, and sensory analysis. The programme will be supported by practical sessions, including one on trouble shooting, in which delegates will be encouraged to share real-life examples. An ideal course for ingredients suppliers, product and process developers, sensory and quality managers, as well as factory production staff.From this course you will: