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:

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

Intended Audience:

• 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:

Introductory

Content Outline:

• What is Food Science?
• Food Chemistry: Proteins, Carbohydrates and Lipids
• Food Ingredients and their Impact on Product Development
• Flavor Creation & Sensory Evaluation
• Food Microbiology
• Food Safety
• Nutrition & Health
• The Food in Regulation
• Packaging
• Marketing