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.

We are pleased to announce a new Live Online version of Fundamental of Food Science.

This course covers the core concepts of Food Science and will be held on Monday, Wednesday, and Friday for two consecutive weeks, June 7 - June 18.

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

Contact the course director for information on current or future offerings.