The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 5 day short course.

This course covers the core concepts of Food Science. The dates for the 2024 course will be June 25-28, 2024.

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.


  • 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.