Previously an IFT short course, this online course content covers the fundamentals of flavors and is a suggested pre-requisite for the new advanced Flavor Interactions in Food Pre-Annual Meeting at the 2012 IFT Annual Meeting & Food Expo.

This course features live Q&A Sessions with content experts and presenters starting May 9, 2012.

This course will review the importance of allergens and the latest information and technologies for identification and control practices.

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.

This online learning covers the core elements of food texture, general to the food industry including how to create and measure texture.