Education and Training
Education and training are core competencies of Flanyak Scientific. Our professional services include a broad range of educational programs and short courses that allow our clients to fully develop their work force.
A well educated and trained work force will be technically more advanced than your competition.
Consider these courses and programs also for your operations and sales meetings. Customers appreciate sales personnel who know their products and its key characterisitics.
The list of 40+ short courses currently offered (average length of 2 to 3 hours per course) are categorized under three headings: functional ingredients, technologies, & specialized.
a) Functional Ingredients
1. Ingredients & Functionality in Food
2. Sweeteners (Nutritive and Non nutritive)
3. Fats and Oils
4. Carbohydrates
5. Proteins
6. Colors, Formulas & Applications
7. Flavors, Formulas & Applications
8. Emulsifiers
9. Dairy Ingredients
10. Enzymes
11. Acidulants
12. Vitamins and Minerals
13. Antioxidants
14. Polyhydric Sugar Alcohols
15. High Fiber Ingredients
b) Technologies
16. Fruit Snacks Technology
17. Chocolate Technology I & II
18. Hard Candy Technology
19. Panning (Traditional, Large Scale & Belt Coater) Technology
20. Fruit Chews, Regular Chews, & Organic Chews Technology
21. Caramel (Piece Wrapped, Cast, Panned) Technology
22. Cream (Including Mellowcream) Technology
23. Gummi, Jel and Binder Technology
24. Licorice (& Extrusion) Technology
25. Compressed Product Technology
26. Lozenge Technology
27. Marshmallow (Aeration & Vacuum Expansion) Technology
28. Bubble and Chewing Gum Technology
29. Sugar Free Chemistry and Technology
30. General Confectionery (Formulation / Process Development)
c) Specialized
31. FDA Food Laws & Regulations
32. Packaging (Flexible Films and Corrugated)
33. Food Labeling (Database Sourced)
34. Nutrition Claims and Facts
35. Organic / Nutracosmeceuticals (Nutraceuticals) / Functional Foods / Vegan / Kosher / Halal
36. Dietary Supplements
37. Allergens
38. Quality Systems
39. HACCP
40. Statistical Process Control
41. Medical Foods (Regulated In Certain States)
Additional short courses can be developed and customized based on the needs of our clients.
Dr. John Flanyak