Technology of Batters and Breadings March 16-17, 2009 Embassy Suites Tampa USF/Busch Gardens Tampa, FL	Leading academic and industry professionals will review the basics of batter and breading technology, but will also focus on new advances in the batter/breading field. To assist in the learning process, the course will focus on three areas – ingredient, product and process technologies. Troubleshooting will be emphasized with examples of products having various faults displayed for discussion. The course will provide a unique blend of scientific principles, practical applications, problem solving and equipment demonstrations. Participants will also gain valuable hands on experience in the batter/breading workshop. Comprehensive written notes to supplement the oral presentations will be provided.
Who Should Attend?	This course is particularly suited to scientists, technical managers and production personnel who are, or are expected to become involved in battered and breaded products, including new product development, quality assurance, process supervision and troubleshooting. It will be equally helpful for non-technical managers who need a basic understanding of the technical complexity of the subject.
Course Director Course Faculty	Eric Shinsato, Corn Products International, Westchester, IL Monoj Gupta, MG Edible Oil Consulting Int’l, Richardson, TX Barbara Heidolph, ICL Performance Products, St. Louis, MO Ron Korstanje, TNO, The Netherlands Paul Ludtke, Kerry Ingredients and Flavor, Beloit, WI Dr. Debi Rogers, AIB International, Manhattan, KS John Arnold, JBT Food Tech, Sandusky, OH Brian Anderson, Bunge Milling, St. Louis, MO
Program
Monday, March 16, 2009	8.00 - 17.00 Introduction Fundamentals of Batter and Breading Systems - Shinsato Wheat flour - Rogers Corn flour – Anderson Seasonings and flavors – TBD Starch and hydrocolloids – Shinsato Leavening agents – Heidolph Batter/Breading Workshop – Shinsato & Ludtke
Tuesday, March 17, 2009	8.00 - 17.00 Introduction New Technology – Korstanje Batter and Breading Processes and Equipment – Arnold Oil and Frying Technology – Gupta Finishing Processes and Equipment – Arnold Food Tech Troubleshooting Coated Products – Ludtke Group Activity – All Conclusion
Hotel Information	Embassy Suites Tampa USF/Busch Gardens 3705 Spectrum Boulevard Tampa, FL 33612 U.S.A. Tel: 1.813.977.7066 www.embassysuitesusf.com Use Convention/Group Code “AACC International” when making online or telephone reservations to receive our special group rate. Provide credit card information for guarantee. Rates: $159.00 single / $169.00 double Reservation Deadline: February 13, 2009 AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.
Travelling to Tampa, Florida	From the airport: Tampa International Airport Distance to hotel: 15 mi. Drive time: 20 min. Directions: Take I-275 North. Continue north until Fowler Avenue, Exit #51. Turn right (east) on Fowler Avenue. Spectrum Blvd. is the traffic light after crossing over 30th Street. Make a left onto Spectrum Blvd. St. Petersburg/Clearwater International Distance to hotel: 30 mi. Drive time: 35 min. Directions: Go south on 42nd Street N toward 142nd Avenue N. 42nd Street N becomes 142nd Avenue N. Turn left onto Roosevelt Blvd/FL-686 E. FL-686 E becomes Ulmerton Rd/FL-688 E. Merge onto I-275 North and follow directions above from I-275 N.
Registration and Fees AACC International Members $925.00 Non-Member $955.00	Registration Information: Payment in full must be received before the start of the course. Cancellations received at the AACC International office on or before Friday, February 13, 2009, will be issued a credit equal to the registration fee less a $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notices of cancellation received after Friday, February 13, 2009, will not be eligible for a credit. A replacement delegate may be sent at no charge. AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by Friday, February 13, 2009. If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, AACC International is not liable for non-refundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. If you have any special needs, contact the AACC International office. AACC International continuing education programs are conducted in a non-smoking environment. Click here for Brochure (PDF file) Click here for Registration Form (PDF file) Fax your completed registration form to: AACC International office at 1.651.454.0766
Questions?	AACC International Tressa Patrias Telephone: 1.651.994.3851 Fax: 1.651.454.0766 E-mail: tpatrias@scisoc.org

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