Learn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products.
Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends.
You will be able to:
Here’s what previous online course participants had to say:
“I found it very relative to my role and helpful for me personally to gain a better understanding around what different ingredients do and how they all work together.”
“Course content was what I expected, made me wish to pursue further detail in food chemistry and food microbiology. Thank you!”
“Good general overview of everything involved in getting a product from concept to market.”
Management, Sales & Marketing, Consumer Insights, Regulators, Scientists with a concentration in areas other than Food Science, Personnel who interact with R&D, Operations & Production Personnel, Dieticians, Academics, Students
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
8 - 9 hours
John H Rupnow, CFS
University of Nebraska
John Rupnow has pledged his career to studying and teaching the principles of food science. He is a professor of food science and technology at the University of Nebraska-Lincoln where he conducts research in food safety microbiology, advises the Nebraska State Health Department and teaches several courses with enrollments of 1400 students per year. He has received numerous teaching awards including the Institute of Food Technologist Cruess Award for teaching excellence. He received his Ph.D. in food safety microbiology and was a National Institute of Health Postdoctoral Fellow at Purdue University. He has served on many committees of the Institute of Food Technologists and is currently a Councilor Representative to the Executive Committee.
Mario G. Ferruzzi is an Assistant Professor in the Departments of Food Science and Foods and Nutrition at Purdue University. Dr Ferruzzi’s main research area is in phytochemical and botanical chemistry with special emphasis on investigating the impact of food formulation and processing on the bioavailability of food pigments and flavonoids. His active research includes the development of methodologies for determination of phytochemicals in food and biological matrices; application of in vitro digestion, intestinal cell culture models and in vivo models to investigate the impact of food formulation and processing on physiological phytochemical profiles; and development of strategies for incorporation and stabilization of phytochemicals in food systems.
Dr. Ferruzzi has industrial experience in product research and development, formulation, processing, evaluation, and commercialization of novel functional foods and beverages. Prior to his current position with Purdue University, he was a Development Scientist in the Coffee and Tea Beverage Development group at Nestlé Research & Development Center, Marysville, OH and a Research Scientist the Nutrition & Health and Scientific & Nutritional Support Departments at the Nestlé Research Centre in Lausanne Switzerland. He holds a Ph.D in Food Science and Nutrition and a M.S. Food Science and Nutrition from The Ohio State University.
Chief Global Flavorist
Wild Flavors Inc
Marie Wright, Flavor Creation Manager - Global Accounts, International Flavors & Fragrances, believes that flavor creation is artistry rather than science, and perfection in art is truly challenging. Her inspirations are Monet, Matisse, British Vogue, BCBG, Pol Roger, Tanqueray and Tonic, Bloomies, Degas, Gassin, Sainte Rosseline, the bowl at Breckenridge, Harrison Stickle, and the Jungfrau. She has explored the globe, relishing any exquisite fare that chanced to pass her lips. She is also known for her love of adventure, recently sighted with her children jumping off the bridge in the bay of Sainte Tropez.
Marie graduated with a first class honors degree in chemistry with food science from Kings College, London University, UK. She trained as a Flavorist with Bush Boake Allen, London advancing to Senior Flavorist targeting key accounts in Europe and Asia. This was followed by a move to the US and a new role as Flavor Creation Manager for Latin America, Mexico and the Caribbean. Marie then moved to IFF supporting the creative development for the global accounts. Marie has also worked for Tate and Lyle in Sensory Research. She currently resides in Princeton, NJ.
Dr Roger A Clemens CFS
Dr. Roger A. Clemens is Chief Scientific Officer for Horn (aka E.T. Horn Company). He also serves as Regulatory Science faculty and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He was the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 250 invited domestic and international lectures, served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe, and provided more than 500 media interviews on food science, nutrition and health. Dr. Clemens is IFT's immediate past-president (2012-2013), professional member of and Fellow in the Institute. He is a former leader in IFT at local (Chair, Southern California IFT), division (Chair, Toxicology and Safety Evaluation Division and Nutrition Division) and national (Chair, Nominations & Elections Committee) levels.Dr. Clemens was a member of the 2010 USDA Dietary Guidelines Advisory Committee, and member of the American Dietetic Association's Committee on Dietetic Registration (CDR). He currently serves on the USP expert committee on food ingredients.
Dr Mark A Uebersax CFS
Robert L Gallatin
Bob Gallatin is a Principal at RLG Associates, LLC, a management recruiting and consulting business. Bob started RLG Associates in 1999 after leaving the corporate world. During his corporate years, he was President of a group of companies owned by ConAgra, President of a North America Division of Firmenich, VP Marketing & Business Development at International Flavors and Fragrances. He also worked at McCormick in sales, marketing and sales management positions. Prior to these positions he worked in technical positions at Stange Company. He is a graduate of The Ohio State University with a degree in Food Science and Business.