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Introduction to Food Science

June 22, 2015 - June 26, 2015

This practical and informative course provides participants with foundational knowledge related to all aspects of food science presented by world-renowned experts.

This course is designed for anyone working in the food industry or a peripheral field that wishes to increase their knowledge in

  • Food Chemistry
  • Food Processing & Engineering
  • Sensory Science
  • Food Safety
  • Food Packaging
  • Functional Foods & Nutraceuticals


The course is designed to give you a five-day overview of the most relevant aspects of food science typically covered over our 4-year undergraduate program.

Ideal preparation course for the IFT Certified Food Scientist exam.

Learning Objectives:

  • Garner a basic appreciation in food chemistry focusing on the primary macronutrients: lipids, proteins and carbohydrates.
  • Provide a foundational knowledge to complex multi-disciplinary topics ranging from sensory science to food packaging.
  • Highlight the interrelationship between food processing, safety and quality.
  • Unify the breadth of topics pertaining to food science and health.

Details

Start:
June 22, 2015
End:
June 26, 2015
Website:
https://www.uoguelph.ca/foodscience/course/introduction-food-science

Organizer

Department of Food Science, Ontario Agricultural College, University of Guelph

Venue

Department of Food Science, Ontario Agricultural College, University of Guelph