Thermo Fisher Scientific
Keynote Speaker: François Bourdichon, Food Safety Microbiologist, Food Safety, Microbiology and Hygiene
This webinar presents the audience with an overview of the microbiological challenges the Dairy and Chocolate industry face when manufacturing low moisture foods. The session focuses on dry infant formula, cocoa and chocolate with the benefits gained from:
Key learning points:
This webinar was originally hosted by Select Science on October 14, 2020
(*Indicates a mandatory field)
To ensure that we are complying with your preferences, we need to confirm permission to send you communications by email.
Don't have an account ?