One of IFT ’s most popular workshops, Food Science for the Non-Food Scientist will help you better understand and communicate with your technical teams and customers. 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.

Learning Objectives:

·       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.

Agenda:

·       What is Food Science and Why Does it Matter?

·       Food Chemistry: Carbohydrates, Lipids, Proteins, and Allergies

·       Introduction to Sensory Evaluation

·       Food Ingredients and their Impact on Product Development

·       Food Microbiology & Foodborne Illnesses

·       Food Processing & Packaging

·       The Art of Flavor

·       The Landscape of Food Regulation

·       (Ultra)processed Foods & Nutrition

·       Hot Topics

Instructors:

·       Bob Baron, PhD - President at Sensory Spectrum

·       Kantha Shelke, PhD, CFS - Principal at Corvus Blue, LLC; Adjunct Professor at John Hopkins University

·       Gordon Smith, PhD, CFS - Retired from Kansas State University

·       Marie Wright - President of Creation, Design & Development and Chief Global Flavorist at ADM

Substitution Policy:
If you registered for the workshop but are unable to attend, please contact Maya Salazar at [email protected] with the name and contact information of your replacement. Note that an additional fee may apply if the replacement’s membership status differs from yours.

Event Cancellation:
In the event of cancellation, IFT is not responsible for attendee reimbursement of any other costs associated with this workshop beyond refunding the full registration fee.