What We're Reading

Emulsions & Food Engineering

RutgersCourse

Rutgers Professors Rick Ludescher and Mukund Karwe explain the basic chemical principles of emulsions and introduce food engineering techniques like extrusion and high-pressure processing. If you’ll be on the East Coast this fall, be sure to check out Rutgers’ crash courses in food science and food safety.

Oil and Water Do Mix! – Rutgers Short Course

The Fascinating World of Food Engineering – Rutgers Short Course

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