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the Celiac Disease Center Director and assist in creating novel approaches to educational programming to foster awareness of celiac disease and gluten-related disorders and assist in the execution
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response to gliadin proteins in wheat, barley, and rye. The only treatment currently available is to remove all gliadin from the diet via life-long restriction to a gluten-free diet. We are trying
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diverse nutritional needs are met during the menu development process (e.x. plant based, gluten free, Halal, Kosher, etc.) Evaluate recipes for nutritional content and accuracy, provide feedback
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Qualifications Experience executing culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.). Skill to taste and discern; product quality, read and interpret recipes and menus
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. Quantification of plant metabolites (e.g., polyphenols) and gluten proteins/peptides associated with food intolerances and sensitivities. Processing, annotation and integration of LC–MS data using specialised
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well as most common food allergens, including gluten. Learn to use food service equipment including knives. Accurately portion, assemble, and serve menu items to order, including special diet accommodations
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-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (e.g., gluten-free, vegan, allergen-sensitive). Apply advanced pastry techniques such as sugar and
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developed by the scholarship holder is integrated in a research work focused on the characterization of gluten-free flours, addressing the technological challenges associated with raw material variability and
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, Vegetarian, and Vegan. Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten-free, kosher, etc.) Skill to check recipes, recognize problems
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Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.) Skill to check recipes, recognize problems and make corrections as needed. Skill