The work shop is set out for First-timers (people who have no knowledge in this field) and career starters.

Group size is restricted to five participants to allow enough room for individual questions and discussions

The workshops have a theoretical and practical part. In the practical part of the course small experiments will be carried out in the testing kitchen. This underlines the theoretical part and consolidates acquired knowledge. Aim is to apply new skills to the daily routine.

Course language is English.

Topics oft the Seminar will be:

- the processed reaction

- the creamy effect

- the different raw material (cheese, powders, emulsifying salts...)

- testing of market samples and trial samples

The workshops have a theoretical and practical part. In the practical part of the course small experiments will be carried out in the testing kitchen. This underlines the theoretical part and consolidates acquired knowledge. Aim is to apply new skills to the daily routine.