Wang Ya Jane informal

Ya-Jane Wang
Professor, Department of Food Science, University of Arkansas

What will Attendees Learn?

  • Gain an understanding of unique characteristics of rice as a food product and ingredients
  • Acquire Knowledge of rice breeding and its impact on quality
  • Learn how to evaluate uncooked and cooked rice using sensory analysis

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.


PRESENTATIONS

Thursday, May 24, 2018
8:00 a.m. – 5:00 p.m.

Genetic, Cultural & Environmental Factors Impacting Rice Quality
Dr. Paul Counce, Professor of Rice Physiology

Rice Breeding Postharvest Research
Dr. Rusty Bautista, RiceTec, AACCI Rice Division
Rice Properties
Dr. Ya-Jane Wang, Professor of Carbohydrate Chemistry
Sensory Evaluation of Raw and Cooked Rice
Dr. Han-Seok Seo, Professor of Sensory Science
Sensory Evaluation Exercise
Dr. Han-Seok Seo, Professor of Sensory Science
Rice Changes in Processing
Dr. Ya-Jane Wang, Professor of Carbohydrate Chemistry

REGISTRATION

Member Tuition: $395 / person

Non-Member Tuition: $495 / person

Registration includes full day of training and free access to all course materials; certificate of completion; light breaks and lunch.

Space is Limited: Due to the special nature of this course, space is strictly limited. In the event of a sell-out situation, a waiting list will be instituted on a first-come basis. Please register early to secure your seat.

Important Registration Information: Cancellations received at the AACC International office on or before May 3, 2018, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notice of cancellation received after midnight central May 3, 2018, will not be eligible for a refund or 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 May 3, 2018. 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 nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. AACC Intl. continuing education programs are conducted in a nonsmoking environment.

(AACCI Members will need to log in. Non-members will need to create a log-in.)

ACCOMMODATIONS

For this course, you are welcome to make hotel arrangements that best suit your needs. The following hotels have special rates associated with this course when you book by the dates mention and reference “Rice Processing Program.”

Comfort Inn & Suites

1234 Steamboat Dr.
Fayetteville, AR 72704
Phone: 479-571-5177
Rate: $94/night

Reference “Rice Processing Program” when making reservation
Deadline to reserve room at special rate: May 12, 2018

Inn at Carnall Hall

465 Arkansas Ave.
Fayetteville, AR 72701
Phone: 479-582-0400
Rate: $119/night

Reference “Rice Processing Program” when making reservation
Deadline to reserve room at special rate: May 7, 2018

TownePlace Suites Fayetteville North/Springdale

5437 South 48th St.
Springdale, AR 72762
Phone: 479-966-4400
Rate: $99/night

Reference “Rice Workshop Program” when making reservation or reserve online
Deadline to reserve room at special rate: April 20, 2018

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