Fundamentals of Food Science

This course covers the core concepts of Food Science and will be held from June 27, 2022—July 1, 2022.
It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and non-technical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.
The course includes projects and activities that will illustrate the core principles of Food Science and enhance engagement and learning.
Through the development of a virtual food product, participants will gain real experience and knowledge of the material covered in the short course as well as build skills in critical thinking, team building, and communication skills.