Instructor: Veronica Vallini
Veronica Vallini is head of the Research and Development and Quality Assurance division of Naturalia Ingredients s.r.l. She has been dealing with sugars and sweeteners for over 20 years. The main areas of activity concern technological development and the formulation of innovative, natural and functional products for the food industry. Today, she is one of the leading experts in the area of ??sugars for food use.
Instructor: Gianpaolo Valli
Gianpaolo Valli began his career in the dairy and milk industry and today he is a renowned food technologist specialized in gelato science and technology. He has been collaborating with Carpigiani for over 30 years as director of the learning and training department, and nowadays he provides consultancy services at the highest technical level all over the world.
Who is it for?
Experienced gelato artisans who want to widen product offering and develop new recipes and flavours, according to the new international trends in taste and healthy eating.
Learn how to apply the knowledge in nutrition and healthy diet to the gelato sector.
• Sugars and sweeteners:
- characteristic and properties
- refined, raw, whole
• Sugar and starch sweeteners
• Traditional glucose and fructose
• Glucose and fructose from fruit
• Mass sweeteners
• Intensive sweeteners
• Regulatory aspects
• Scientific evidence
It is requested to have prior knowledge of balancing and production of gelato.
The course lasts 1 day. It starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break.*
* The dates of courses can be modified if it is not reached the minimum number of students required
Issued by Carpigiani Gelato University, Certificate of participation is granted for those who attend at least 80% of the course and pass the final exam.
Carpigiani Gelato University - Via Emilia 45, 40011 Anzola dell'Emilia (Bo)