Powder and Bulk Engineering

PBE0820

Issue link: https://www.e-digitaleditions.com/i/1276151

Contents of this Issue

Navigation

Page 31 of 197

30 / August 2020 powderbulk.com Self-Study Courses This is a listing of self-study courses available for the powder and bulk solids industry. We welcome your suggestions for self-study courses not listed here and will include applicable information in our next Reference & Buyer's Resource issue. Contact Kayla Carrigan, Associate Editor, Powder and Bulk Engineering, 1155 Northland Drive, St. Paul, MN 55120; 651-287-5630, fax 651-287-5650 (kcarrigan@cscpub.com). BULK SOLIDS HANDLING & PROCESSING Introduction to Compressed Air Systems (Smart Site). Offered by the Compressed Air and Gas Institute (CAGI). Coursework consists of 8 modules and covers compressed air basics; types of compressors, capacity controls, and distribution systems; how to control wastes; and air system maintenance. Contact John Addington, 216-241-7333 (cagi@cagi. org, www.cagi.org). CERAMICS Ceramic Manufacturing Technology. Offered by The American Ceramic Society (ACerS). Online course provides in-depth coverage of all segments of ceramic manufacturing in 5 modules consisting of 30 lessons total. Module topics include introduction to products, raw materials, and compositions; special manufacturing technology and processes; and the ceramic manufacturing environment. Contact ACerS customer service, 614-890- 4700 (customerservice@ceramics. org, ceramics.org). Drying of Ceramics. Offered by The American Ceramic Society (ACerS). Course consists of 3 units that cover the ceramic drying process and how to control it with different dryer types and the psychometry of humid air mixtures and related drying charts. Course teaches those involved in ceramic processing where drying is required the "why" and "how to control" elements of drying operations. Contact ACerS customer service, 614-890-4700 (customerservice@ceramics.org, ceramics.org). Introduction to Ceramic Science, Technology, and Manufacturing. Offered by The American Ceramic Society (ACerS). Course has 5 topics include an overview of sugar and corn syrup chemistry and phase transitions; physical and chemical properties of sweeteners; crystallization principles; applications, including hard candies, fondants, creams, tablets, lozenges, caramel, fudge, and toffee; factors impacting sugar confections' quality and shelf life. Contact Douglas T. Reindl, 800- 462-0876 (dreindl@wisc.edu, www. epd.wisc.edu). Fundamentals of Confectionery Science and Technology — Module 2: Stabilized Confections. Offered by the University of Wisconsin– Madison's department of engineering professional development. Course topics include an introduction to hydrocolloid chemistry; the role of stabilizers; processing principles; applications, including chewing and bubble gum, gummies and jellies, aerated candy, and sugar panning; and the relationship between hydrocolloids and both the texture and quality of stabilized confections. Contact Douglas T. Reindl, 800-462- 0876 (dreindl@wisc.edu, www.epd. wisc.edu). Fundamentals of Confectionery Science and Technology — Module 3: Chocolates. Offered by the University of Wisconsin–Madison's department of engineering professional development. Course topics include an introduction to fats, oils, and emulsifiers; the physical and chemical properties of lipids; chocolate and chocolate coatings; principles of processing chocolates; the science of chocolates — particle size and flavor, viscosity, fats and tempering, and panning; and troubleshooting chocolates. Contact Douglas T. Reindl, 800-462-0876 (dreindl@wisc.edu, www.epd.wisc.edu). Intermediate Training Course. Offered by the American Bakers Association for its members. Course is for individuals beyond the beginner's level and consists of 8 separate lessons that focus on the operator's role at each process step and why modules consisting of 27 lessons total that cover an introduction to ceramic science; ceramic manufacturing technology; the ceramic industry; evaluation and process control; and challenges, opportunities, and the future of ceramics. Course is for those who need a foundational understanding of ceramic materials, manufacturing, and applications. Contact ACerS customer service, 614-890-4700 (customerservice@ ceramics.org, ceramics.org). FOOD & FOOD PROCESSING Cookie and Cracker Manufacturing Course. Offered by the American Bakers Association for its members. Advanced course's flexible pace allows up to 2 years for completion. Course provides an understanding of the science and theory of cookie and cracker manufacturing, the bakery department, and operations and how they interact with one another along with information on specialty products, safety, and troubleshooting. Contact Vanessa Vial, 202-789-0300 x127 (vvial@americanbakers.org, www.americanbakers.org/cca). Entry Level Training Program. Offered by the American Bakers Association for its members. Web-based training is offered in English or Spanish to individuals with little or no experience in a bakery environment. Training consists of 4 lessons: ingredients, mixing, forming, and baking. Students have access to a glossary of terms and can print a completion certificate upon successfully passing each lesson. Contact Pippa O'Shea, 202-789-0300 x126 (poshea@americanbakers.org, www.americanbakers.org/cca). Fundamentals of Confectionery Science and Technology — Module 1: Sugar Confections. Offered by the University of Wisconsin– Madison's department of engineering professional development. Course

Articles in this issue

Links on this page

view archives of Powder and Bulk Engineering - PBE0820