Alternative Methods – RAPID´Chromogenic Media
Bio-Rad
The Association of Cereal Chemists is to host a course in Leuven, Belgium, in March 18 - 19, 2002. The course is designed to help attendees understand flavour development during baking, recognise flavour differences across bread varieties, and look at ways to improve the flavour of final products.
Elements of the two day event include: bioconversion and flavours in breadmaking; stabilisation of aromas for bakery products; market trends in bakery products; and crust and crumb flavour.
For more information, email hilde.keunen@scisoceurope.org at the AACC Europe Branch Office.
