Fundamentals of Food Science

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.