Learn the basic principles of food science in IFT's most popular and newly updated online course. Now mobile compatible you can equip yourself with enhanced knowledge of the role of food science in the development of food products, gain a better understanding of the importance of food safety, learn basic regulatory issues and discuss food science trends.
Course Modules:
• What is Food Science?
• Food Chemistry: Carbohydrates
• Food Chemistry: Lipids and Proteins
• Food Chemistry: Allergens
• Introduction to Food Regulations
• Food Ingredients and the Impact on Product Development
• Food Microbiology & Food Safety
• Food Engineering & Processing
• Impact of Processing on Nutrition
• Food Packaging
• Introduction to Sensory Evaluation
• The Art of Flavor
• Integration of Food Science to Deliver Products Consumers Want and Need
After completing this course, 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(s):
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, Dietitians, Academics, Students
Here's what previous participants have to say about this course:
• “I found it very relative to my role and helpful for me personally to gain a better understanding around what different ingredients do and how they all work together."
• "Course content was what I expected, made me wish to pursue further detail in food chemistry and food microbiology. Thank you!"
• “Good general overview of everything involved in getting a product from concept to market."
Course Instructors:
Dr. Roger Clemens, CFS
John Rupnow, CFS
Mario Ferruzzi
Marie Wright
Fernanda San Martin-Gonzalez
Gordon Smith, CFS
Bob Baron
Joe Baumert
Continuing Education Credits and Certificates:
This Food Science for the Non-Food Scientist Online Course = 9 CH
Current Certified Food Scientist (CFS) Certificants may claim 1 recertification contact hour (CH) per hour of food science content by participating in this eLearning program. Click here for more information on CFS recertification requirements.
IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians may receive continuing professional education units for participation in this eLearning program.
Upon completion of any online course, you will be able to view and print a personalized Certificate of Completion. You will have access to this course for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT...
Learn the basic principles of food science in IFT's most popular and newly updated online course. Now mobile compatible you can equip yourself with enhanced knowledge of the role of food science in the development of food products, gain a better understanding of the importance of food safety, learn basic regulatory issues and discuss food science trends.
Course Modules:
• What is Food Science?
• Food Chemistry: Carbohydrates
• Food Chemistry: Lipids and Proteins
• Food Chemistry: Allergens
• Introduction to Food Regulations
• Food Ingredients and the Impact on Product Development
• Food Microbiology & Food Safety
• Food Engineering & Processing
• Impact of Processing on Nutrition
• Food Packaging
• Introduction to Sensory Evaluation
• The Art of Flavor
• Integration of Food Science to Deliver Products Consumers Want and Need
After completing this course, 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(s):
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, Dietitians, Academics, Students
Here's what previous participants have to say about this course:
• “I found it very relative to my role and helpful for me personally to gain a better understanding around what different ingredients do and how they all work together."
• "Course content was what I expected, made me wish to pursue further detail in food chemistry and food microbiology. Thank you!"
• “Good general overview of everything involved in getting a product from concept to market."
Course Instructors:
Dr. Roger Clemens, CFS
John Rupnow, CFS
Mario Ferruzzi
Marie Wright
Fernanda San Martin-Gonzalez
Gordon Smith, CFS
Bob Baron
Joe Baumert
Continuing Education Credits and Certificates:
This Food Science for the Non-Food Scientist Online Course = 9 CH
Current Certified Food Scientist (CFS) Certificants may claim 1 recertification contact hour (CH) per hour of food science content by participating in this eLearning program. Click here for more information on CFS recertification requirements.
IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians may receive continuing professional education units for participation in this eLearning program.
Upon completion of any online course, you will be able to view and print a personalized Certificate of Completion. You will have access to this course for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
