Technology for healthy Hispanic cheese to be licensed

06/2/2006 | American City Business Journals

A minority owned packaging company in Wisconsin will license a food-processing technology to produce a line focused toward the growing Hispanic cheese market, according to the Center for Advanced Technology & Innovation. The technology replaces saturated fats with unsaturated fats and removes up to 90% of cholesterol from dairy products.

View Full Article in:

American City Business Journals

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX