Art and Science of Bar Formulation

Join us at the North Carolina Food Innovation Lab (NCFIL) for The Art and Science of Bar Formulation, a 3-day immersive course designed for food scientists, developers and technical professionals in the snack and nutrition bar space. This highly interactive workshop emphasizes hands-on learning using commercial-scale equipment including the Bühler SnackFix line. Participants will gain firsthand experience with unit operations including mixing, forming, enrobing, tempering and more.

Participants will explore a wide range of bar types—from granola and chewy to filled and high-protein. The course will dive into key topics such as ingredient functionality, process design, food safety and shelf life. Participants will have inside access to technical expertise and real-world formulation strategies from leaders in the bar manufacturing space including presenters Julie Mann and Joe Hildebrand from NCFIL, Mike Bond from Bühler and Marco Hirscheider from Confectionary Technologies and Consulting (CTC).

See full agenda above.

Early bird registartion (August 22 - September 30): $1500

General registartion (October 1 - 28): $1750

Contact [email protected] with questions.

Host or Publisher NC Food Innovation Lab (NCFIL)