Sorghum, A Super Food: Increasing Healthy Options for All by Substituting Ancient Grains – Free Webinar
This webinar will introduce sorghum to food service directors, chefs, nutrition professionals and others in the food industry as a gluten-free alternative and substitution for gluten-containing grains. Utilizing sorghum in various ways (flour or grain; meal or snack) can not only meet the needs of special diet students/customers but also offer an on-trend, versatile, nutritious plant-based option that satisfies all students/customers. In addition, cooking with sorghum can save staff time and energy in the kitchen.
Prior to the webinar, the panelists were provided samples of various sorghum products for research and development. During the webinar, they will share their discoveries and practical application they had during their exploration of the ancient grain, sorghum.
Attendees can receive CEU’s for the American Culinary Federation and the Academy of Nutrition and Dietetics.
- Describe the nutritional benefits of sorghum
- Identify a variety ways to prepare and use sorghum
- Recognize the adaptability of sorghum
- Recognize sorghum as a gluten-free grain suitable for the gluten-free diet
When: Wednesday, June 14, 2017
Time: 3 p.m. EDT/12 p.m. PDT