Introduction to Food Science

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.