Rice Quality & Evaluation Short Course

This workshop is designed for rice processors and food scientists and technologists who wish to learn how rice breeding and rice varieties impact rice properties and uses in food product development. Rice is one of the leading food crops in the world, nutritious, versatile, and gluten-free. Attendees will learn about the chemical composition of a rice kernel along with its thermal and pasting properties and the changes rice undergoes during processing. the workshop will also include an overview of sensory analysis, and attendees will be led through a sensory evaluation exercise with both uncooked and cooked rice varieties.

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5/24/2018 - 5/24/2018
University of Arkansas Rice Processing Program Fayetteville, AR

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