Maillard Reaction Workshop

Hotel The Wageningsche Berg- the Netherlands
Generaal Foulkesweg 96

Both in human and pet foods the Maillard reaction is a well-known browning reaction providing flavor, color and aroma. Depending on the process, beneficial but also harmful, Maillard reaction products (MRPs) can be formed. Understanding the role of various MRPs in health and disease is essential to produce nutritious, high palatable and safe foods for both humans and animals. This course will provide the latest insights into the Maillard reaction in foods and takes a comparative approach (foods and pet foods) to provide a deeper understanding of this important, every-day reaction.

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