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Fundamentals of Food Science

The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 3 ¾ day short course.

Who Should Attend

  • Entry-level employees with little or no experience in the food industry.
  • Professionals from other disciplines now working in the food industry.
  • Plant and quality assurance managers, supervisors, technicians, and line employees.
  • Nontechnical employees including sales and marketing personnel.
  • Anyone interested in learning more about Food Science.

 

Curriculum

  • Topic areas include food chemistry, food engineering, food microbiology, nutrition, sensory science, functional food ingredients, food packaging, food sanitation, food regulations and labeling
  • The course uses lectures, demonstrations, hands-on laboratories and short activities to teach the core concepts of food science
  • A group project enhances critical thinking, team building and communication skills through the manufacture and development of a food product
  • Opportunities to network with others in the food industry and department faculty include a welcome reception, banquet dinner, and a buffet lunch and group presentations

 

For more information, please contact Dr. Kerry Kaylegian (814-867-1379)

 

 

Event Information and Registration