Why attend:

The UK has the highest obesity level in Europe and most people know that we should be cutting down on fat and also replacing the saturated fat we eat with unsaturated fat. With our current awareness of the health benefits of these dietary strategies, there is increased interest in producing added value bakery products and a desire to understand the technological requirements needed for this growing sector.

What will the seminar cover and why should you attend?

This one day seminar will provide an excellent summary of current scientific knowledge on the role of fat in the diet together with practical presentations on how fats are currently used in baked goods, together with options for using alternative fats or fat replacers. Whether you are currently involved in developing innovative bakery products, or wish to keep up to date with new and emerging technologies and nutritional aspects of fats, this seminar will provide a wealth of information and learning.

Who should attend?

Attendance will be of benefit to bakery technologists, technical managers and directors, advisers and trainers and other personnel involved in the bakery sector, as well as those who wish to increase their understanding in developing products with nutritional advantage. It will also serve as an excellent overview for those new to the food industry and from non-technical backgrounds.

Further information:
The conference programme