IFT Offers ‘Fundamentals of Food Science Course’
The Institute of Food Technologists (IFT) offers a “Fundamentals of Food Science Course” aimed at scientists, engineers, researchers and entrepreneurs, both newcomers to the food industry and professionals looking to broaden their knowledge and skills.
The course will help processors identify and apply food chemistry, microbiology and engineering concepts to solve real-world problems in food safety and quality, as well understand the regulatory environment. Participants also will be able to employ sensory evaluation techniques to guide product development and meet consumer expectations while also navigating the complexities of food packaging, allergens and safety.
The course includes expert-led videos from subject matter experts sharing their insights and experiences; short-format, interactive modules designed for learning on the go; as well as practical examples and real-world case studies relevant to food product development and manufacturing.
The cost is $1,500 for non-IFT members and $1,200 for “Premier Members.” Organizations can license the course for their teams, as well as other expert-led online courses that offer practical, professional training that accelerates innovation with less of a time and financial commitment. Other courses include Product Development Bootcamp, Enterprise Traceability Education Suite, Fundamentals of Sensory Science, Introduction to Dairy Science, and Demystifying Traceability.
To learn more or to enroll, click here.
About the Author
Dave Fusaro
Editor in Chief
Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.