A Taste of Wellness for Savoury and Snacks
Givaudan
The measurement of dietary fibre will come under the spotlight in June when scientists meet at a workshop organised by the American Association of Cereal Chemists (AACC), in Leuven, Belgium.
The workshop is designed for laboratory managers and analysts involved in dietary fibre measurements and those needing additional practical experience. Participants are expected to be directly involved in determining the workshop content by checking off the issues they want to see discussed or demonstrated during the course.
After a limited theoretical introduction, small groups of participants will be formed to perform and discuss the various measurements.
Directors of the workshop include Barry McCleary from Megazyme Intl and Per Aman from Swedish Landsbruk University.
Further information can be obtained from the AACC on