Functionality of Canola and Flaxseed Short Course is April 26-28

February 8, 2011

For Immediate Release

Functionality of Canola and Flaxseed Short Course is April 26-28

Fargo, N.D., USA -- Understanding the use of flaxseed and canola in fortified foods is the focus of the Functionality of Canola and Flaxseed Short Course that will be offered April 26-28, 2011 at Northern Crops Institute (NCI), Fargo, North Dakota, USA.  Registration deadline is April 4, 2011.

Health benefits, such as reducing heart disease and cancer risks, are pushing interest in flaxseed and canola oil as ingredients in fortified foods. In the last decade, a significant number of products containing flaxseed and canola oil have been developed primarily for the health food market.

This course will assist the food industry in developing functional food products and improving current formulations that utilize flaxseed and canola oil as a consistent ingredient for the functional food market.  Milled flaxseed has traditionally been used as an ingredient in breakfast cereals and breads, whereas canola oil is primarily used as healthy oil in baked products, dairy foods and frying applications.

Food product development applications (baked, dairy, and snack products), nutritional aspects, labeling, process technologies, and sensory evaluation of canola and flaxseed fortified foods will be discussed. Lectures will be supplemented by considerable hands-on experience in NCI’s baking and processing laboratories.

The course is designed for senior administrative professionals, research and development managers, food product development scientists, quality control managers and purchasing agents of baking, milling, pasta & noodles, puffed snacks and breakfast cereal companies.

Registration fee is $750.  For more information and to register, visit our web site at or call 701-231-7736.