Food Chemistry: Monitoring, Testing and Results Interpretation

March 1-2, 2017   •   Chicago, IL USA



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What are the best test methods and sampling techniques to employ to ensure the quality and safety of your company’s products? Join IFT and Mérieux Nutrisciences for this new two-day short course that examines the chemical concerns related to the safety and quality of foods.

Sample and Test:  There’s no shortage of options to test your products, but how do you know if the tests you choose for nutrients, contaminants, or GMOs are appropriate and effective? Instructors Walter Brandl and John Szpylka will guide you through test selection and product sampling to provide accurate and reliable results.

Support Label Claims: Learn the new FDA rules on the Nutrition Facts Label and how to interpret analytical results to support your label claims.

Minimize Product Adulteration: Protect your company and products with the latest information on emerging testing methods that are available for detecting product adulteration.

Improve Shelf-life: Finally, get the most effective ways to measure what determines the shelf-life of your product.

You will learn:

  • The intrinsic chemicals and reactions that have the largest effect on the safety and quality of foods. Chemical concerns also include extrinsic factors such as potential contaminates, economically targeted adulteration, shelf life implications and more.
  • The test methods and proper sampling techniques to identify these issues.
  • How to plan ahead to mitigate these chemical concerns.
Agenda (PDF)

Instructor Biographies (PDF)

Intended Audience and Level:

Introductory/Intermediate for professionals in the following roles:

  • Quality Assurance/Control
  • Food Safety
  • R&D
  • Product Developers
  • Regulatory
  • Production

Registration Rates and Policies:

IFT Members/ Mérieux Nutrisciences customers: $730; Non-members: $895; IFT Student Members: $325

If you are a Mérieux Nutrisciences customer, contact Naudia Chichester at naudia.chichester@mxns.com or 312-938-5322 for your discount code.

Your registration includes training materials, breakfast, lunch, snacks, evening reception on first day, wireless internet, and certificate of attendance.

Cancellation Policy
You will receive a full refund, less $100, if you cancel your registration(s) on or before January 18, 2017 by contacting Clare Keesey at ckeesey@ift.org or 312.604.0254. No refunds after that date.

Substitution Policy
If you registered but are unable to attend, please contact Clare Keesey at ckeesey@ift.org or 312.604.0254 with the name and contact information of your replacement. Note that an additional fee may apply if the replacement's membership status differs from yours.

Event Cancellation
In the event of course cancellation, neither IFT nor Mérieux NutriSciences is responsible for attendee reimbursement of travel, lodging, or any other costs associated with this course beyond refunding the full registration fee.

Course Location

IFT Headquarters
525 W. Van Buren Street, Suite 1000
Chicago, IL 60607-3830

Recommended Hotels (Within 1 mile of IFT Headquarters)

Palmer House
17 E Monroe St
Chicago, Il 60603
312-726-7500
http://www3.hilton.com/en/hotels/illinois/palmer-house-a-hilton-hotel-CHIPHHH/index.html?WT.srch=1

Hyatt Place Chicago/Downtown – The Loop
28 N Franklin Street
Chicago, IL 60606
312-955-0950
http://chicagodowntowntheloop.place.hyatt.com/en/hotel/home.html

Hyatt Centric
100 W. Monroe St.
Chicago, IL 60603
312-236-1234
http://theloopchicago.centric.hyatt.com/en/hotel/home.html

Residence Inn Loop
11 S. LaSalle St.
Chicago, IL 60603
312-223-8500
http://www.marriott.com/hotels/travel/chirl-residence-inn-chicago-downtown-loop/

JW Marriott
151 W. Adams St.
Chicago, IL 60603
312-660-8200
http://www.marriott.com/hotels/travel/chijw-jw-marriott-chicago/

Crowne Plaza
733 W. Madison
Chicago, IL 60661
312-829-5000
http://www.ihg.com/crowneplaza/hotels/us/en/chicago/chish/hoteldetail

Continuing Education Hours: 11.25

Individuals holding these credentials will earn 11.25 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

Explore the Course Agenda…

 

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