Education Session Information
Education Session Date:
March 02, 2011
Education Session Location:
Omni CNN Center Hotel
Atlanta
Salt Reduction and Flavor: Sodium Concerns and Reduction Part 1
 It has been more than a few centuries since Roman legions received a "salary" (salt) so that they could preserve their own food. Current university research on sodium content in new products in the retail market will be presented. Product developers will be offered a new way of thinking about sodium reduction as well as learning about food science and culinary tools to reduce salt without losing flavor.
Speaker Information
John Marcy Ph.D.   [ view bio ]
Salt Reduction and Flavor: Sodium Concerns and Reduction Part 2
Speaker Information
Howard Moskowitz PhD   [ view bio ]
Salt Reduction and Flavor: Sodium Concerns and Reduction Part 3
Speaker Information
Dr. Jason Behrends PhD, CCS®   [ view bio ]
Salt Reduction and Flavor: Sodium Concerns and Reduction Part 4
Speaker Information
James Adams   [ view bio ]
Todd Seyfarth R.D.   [ view bio ]
Individual topic purchase: Selected
Research Chefs Association
Continuing Education Hours: 3.50
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