Free Online Course on High Fiber Foods: Psyllium Husk Powder
i3L Food Technology department proudly presents free online courses. These courses are part of the series “For The Course of Advances in Food Industries”. The first topic will revolve around high fiber foods especially on Psyllium Husk Powder.
Online Webinar 20 April 2021
In the upcoming webinar course, we will invite Iwan Surjawan, Ph.D as moderator to share his insight on A High Dietary Fiber – Psyllium Husk Powder
Details of the event are as follows:
Online Platform : Zoom [Meeting ID and password will be delivered 1 day prior to the event]
Day/Date : Tuesday, 20 April, 2021
Time : 15:00 – 16:30 WIB
Registration link: bit.ly/AdvancedinFoodIndustriesWebinar
This event is open to the public and free of charge. We strongly encourages all participants to join 30 minutes before the webinar starts to prevent any unwanted missing information.
i3L looks forward to seeing you on Tuesday! And do not forget to share this with your friends.
What is High Fiber Foods?
According to the Academy of Nutrition and Dietetics, a food can be classified as “high fiber” if it contains at least 5 grams or more.
Fiber, is the part of plant-based foods (grains, fruits, vegetables, nuts, and beans) that the body can’t break down. It passes through the body undigested, keeping your digestive system clean and healthy, easing bowel movements, and flushing cholesterol and harmful carcinogens out of the body. Fiber comes in two varieties: insoluble and soluble.
Insoluble fiber does not dissolve in water. It is the bulky fiber that helps to prevent constipation, and is found in whole grains, wheat cereals, and vegetables such as carrots, celery, and tomatoes.
Soluble fiber dissolves in water and helps control blood sugar levels and reduce cholesterol. Good sources include barley, oatmeal, beans, nuts, and fruits such as apples, berries, citrus fruits, and pears. Many foods contain both soluble and insoluble fiber.
In general, the more natural and unprocessed the food, the higher it is in fiber. There is no fiber in meat, dairy, or sugar. Refined or “white” foods, such as white bread, white rice, and pastries, have had all or most of their fiber removed.
Food Technology at i3L School of Life Sciences
The Food Technology program at i3L aims to satisfy the needs of the society for sustainable food quality, safety and security. This field applies the principles of science to ensure safe manufacture, packaging and distribution. Students will complete a rigorous scientific curriculum that balances classroom lectures with practical sessions in our state-of-the-art laboratories.
The Food Innovation Centre allows students to have trainings in our modern, on-campus food processing facilities. We strongly encourage our students to create innovative food products. Relevant work experience is the key to a successful career in the increasingly competitive food industry.
At i3L, we have broad industry network and links to leading research organizations around the world to support students in finding suitable internships that can help them pave the way to their dream career.
