United States. Brookfield organized a one-day course that is designed to publicize the measurements that can be made with his CT3, and provide information on the different methods used in the analysis of food textures.
Among the topics to be discussed in the section are those related to the best choice of a suitable accessory, calibration techniques and controls and some important considerations in the development of test methods, in addition to discussing the principles of texture analysis, correlation with sensory perception and the technical knowledge required for the management of CT3.
The course is offered at Brookfield's facility in Middleboro, MA, and there is the option to take it at a client's facility, tailoring the content to your product's specific applications.
Those interested can obtain information here
