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Introduction to Nanoscience

 

This course will provide a basic understanding of nanoscience and its potential to revolutionize the food sector through improvement of existing products and development of novel applications in areas such as food packaging, food safety, food processing and ingredient technologies. The course will also address possible ethical, societal and environmental considerations, and the governmental regulations surrounding nanoscience research and development.

You will be able to:

Course Modules:
Introduction to Nanoscience

Nanoscience application challenges 

Intended Audience(s): Academics, Dieticians, Food Scientists, Management, New Product Managers and Technologists, Technical Personnel who interact with R&D, Product Developers, Quality Control/Quality Assurance, R&D, Regulators, Researchers, Sales & Marketing, Food Safety Personnel, Food Inspectors, Writers/Reporters/Media, Government Regulators, Pharmaceutical, Chemical, Scientists with a concentration in areas other than Food Science, Students
Learning Level(s): Beginner & Intermediate
Non-Member Registration Fee: 495.00
Member Registration Fee: 395.00
Student Registration Fee: 295.00
Duration: 3-4 hours seat time

Faculty:

Rickey Y Yada, PHD
Dean of Land and Food Systems
University of British Columbia

Cristina M Sabliov

Lorraine Sheremeta

University of Alberta