Food Science for the Non-Food Scientist

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.

Course Length: 2 Days (July 12-13, 2013)

Agenda (PDF)

Faculty Bios (PDF)

Registration Rates

Here’s what previous attendees had to say:

  • 100% of 2012 evaluators said they were very satisfied or satisfied with the quality of the course.
  • I was very impressed with the knowledge and experience of the professors.  They engaged the class through participation and made it easier to concentrate.”
  • Excellent course! I learned a lot and thought it was well worth the trip
You will be able to:
  1. Better understand the field and processes involved with food science, and develop a common vernacular.
  2. Identify ways food science impacts and supports various aspects of non-scientific work.
  3. Identify trends in food science.
Intended Audience
  • 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  
  • Dieticians  
  • Academics 
  • Students
Learning Level: Introductory