The "Fundamentals of Food Science" course offers an in-depth introduction to the interdisciplinary field of Food Science, specifically designed for scientists, engineers, and entrepreneurs transitioning into the food and beverage industry. With expert-led video lectures and interactive content, participants will gain the technical knowledge and practical skills essential for success in food and beverage R&D or manufacturing.

Course Agenda

• Introduction to Food Science
• Delving into Food Chemistry
• Exploring Food Microbiology
• Understanding Food Engineering
• Food Allergens and Food Safety
• Ingredient Science and Product Development
• Food Packaging
• Sensory Evaluation and Perception
• Navigating Food Regulations

Learning Outcomes

Upon completion of the course, learners will be able to:

• Articulate the fundamental principles and applications of food science in the context of food and beverage manufacturing.
• Identify and apply concepts from food chemistry, microbiology, and engineering to address real-world problems in food safety and quality.
• Develop an understanding of the regulatory environment affecting food products to ensure compliance and safety.
• Employ sensory evaluation techniques to guide product development and meet consumer expectations.
• Navigate complexities related to food packaging, allergens, and safety to innovate and improve food products.

Who Should Enroll?

• Scientists, engineers, and entrepreneurs transitioning into the food industry.
• New careerists seeking a comprehensive foundation in food science.
• Professionals in the food sector aiming to broaden their knowledge and skills.

Course Features

• Expert-Led Videos: Learn from renowned subject matter experts sharing their insights and experiences.
• Interactive Content: Engage with short-format, interactive modules designed for on-the-go learning.
• Applied Learning: Apply your knowledge through practical examples and real-world case studies relevant to food and beverage manufacturing.
• Cross-Platform Accessibility: Access your course anytime, anywhere, on any device, enabling flexible learning that fits your busy schedule.

Course Instructors

• V.M. ‘Bala’ Balasubramaniam, PhD
• Bob Baron, PhD
• Joe Baumert, PhD
• John Budin, PhD
• Roger Clemens, DrPh, CFS
• Mario Ferruzzi, PhD
• Eric Greenberg, Esq
• Amy Lammert, PhD
• Matthew Thomas Taylor, PhD
• John Rupnow, PhD, CFS
• Fernanda San Martin-Gonzalez
• Gordon Smith, PhD, CFS
• Marie Wright

Bridging the Gap for Non-Food Scientists

Transitioning into Food Science: The food and beverage industry is continuously evolving, requiring professionals with diverse scientific backgrounds to adapt quickly. This course is tailored to bridge the gap for those with a background in other scientific disciplines, equipping them with the foundational knowledge and practical skills necessary to thrive in the food science field.

Why Enroll?

• Comprehensive Foundation: Gain a solid understanding of food science principles, essential for making informed decisions in food R&D and manufacturing.
• Practical Application: Learn how to apply scientific concepts to real-world scenarios, improving product quality and safety.
• Expert Insights: Benefit from the experience and expertise of leading professionals in the field of food science.
• Flexibility: Learn at your own pace with our online, self-paced course format.

This course will demystify complex food science concepts, making them accessible and applicable to your current or future roles in the food industry. Whether you're a scientist, engineer, or entrepreneur, "Fundamentals of Food Science" is your gateway to mastering the essentials of this vital field.