Food Science for the Non-Food Scientist

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:

  1. Better understand the field and processes involved with food science, and develop a common vernacular.
  2. Identify ways food science impacts and supports various aspects of non-scientific work.
  3. Identify trends in food science.

Course Modules:

  1. What is Food Science? 
  2. Food Chemistry: Proteins, Carbohydrates and Lipids 
  3. Food Ingredients and their Impact on Product Development 
  4. Flavor Creation & Sensory Evaluation
  5. Food Microbiology
  6. Food Safety 
  7. Nutrition & Health 
  8. The Food in Regulation 
  9. Packaging
  10. Marketing 

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.”

Intended Audience(s): 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
Learning Level(s): Introductory
Non-Member Registration Fee: $495.00
Member Registration Fee: $395.00
Student Registration Fee: $295.00
Duration: 8 - 9 hours

Faculty:

John H Rupnow, CFS

University of Nebraska

Mario Ferruzzi
Professor
Purdue University

Marie Wright
Chief Global Flavorist
Wild Flavors Inc

Dr Roger A Clemens, CFS, DrPH

Dr Mark A Uebersax CFS

Robert L Gallatin
Principal