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Flaxseed: Adding Functional Food Value Short Course
Northern Crops Institute
April 28-30, 2009
April 7, 2009 (Saskatoon, SK) - Flaxseed has traditionally been
used as an ingredient in breakfast cereals and breads. However,
in the last decade, a significant number of products containing
flaxseed have been developed primarily for the health food market.
The renewed interest in flaxseed as a food source is due to findings
that suggest that flaxseed can provide a variety of health benefits
such as reducing heart disease and cancer risks.
Join
us in Fargo, ND, at the Northern Crops Institute April 28-30,
2009
for the “Flaxseed: Adding Functional Food Value” short
course. We will highlight the nutritional benefits of flaxseed,
flaxseed quality, milling of flaxseed, shelf life stability, utilization
of milled flaxseed in bread (pan, hearth, pita and tortilla), pasta,
extruded snack and dairy products, and sensory properties of flaxseed
in food systems.
You'll gain hands-on experience in NCI’s grain grading, analytical,
baking and processing laboratories. Course Goals include assisting
the cereal industry develop function food products, using flaxseed
as a consistent ingredient for the functional food market, assist
food professionals develop stable flaxseed fortified products and
provide technical information on the use of flax seed as an ingredient.
For more information:
Northern Crops Institute
701-231-7736
Registration
Form
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