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
  
  

Content Overview

• What is Food Science?
• Food Chemistry (Carbohydrates)
• Food Chemistry (Lipids & Proteins)
• Food Ingredients and Product Development
• The Art of Flavor
• Introduction to Sensory Evaluation
• Food Law and Regulations
• Food Microbiology and Foodborne Illnesses
• Food Processing and Packaging
• Processed Foods and Their Role in Nutrition

IFT FIRST Short Courses – 2 Formats, same content – Choose the learning option that works for you:

• In-Person/Hybrid Option: Join us July 10 for a 1-day exclusive in-person course with instructors and networking opportunities prior to the IFT FIRST Event and Expo in Chicago.
  You will be able to discuss course content and engage in hands-on activities with instructors and fellow course participants. You will also receive access to on-demand presentations and a discussion board to connect with instructors and fellow attendees. Virtual office hours will be available for an interactive review of course content, starting two weeks after the course begins.
  Register for In-Person/Hybrid Option
• Digital-Only Option: You will receive access to on-demand presentations and a discussion board to connect with instructors and fellow attendees. Virtual office hours will be available for an interactive review of course content, starting two weeks after the course begins.
  Register for Digital-Only

IFT Members Save on Registration Fees

Hybrid Option

• IFT Member: $790
• Non-Member: $955
• Student: $490
• Don't wait to register!
  • Save $100 when you register by April 15, 2022

Digital-Only Option

• IFT Member: $600
• Non-Member: $765
• Student: $300
• Don't wait to register!
  • Save $100 when you register by April 15, 2022
  • Late registration fee: $100 after July 10

Instructors

	Lead Instructor Mario Ferruzzi, PhD is a director of the Arkansas Children’s Nutrition Center (ACNC) and professor and chief of the Developmental Nutrition Section of the Department of Pediatrics in the University of Arkansas for Medical Sciences (UAMS) College of Medicine.
	Bob Baron, PhD is the President of Sensory Spectrum, a globally recognized sensory and consumer insights consulting firm founded in 1986. As president, Bob is responsible for the day-to-day operations of the firm. Additionally, he works closely with clients to create tailored research solution for their product challenges.
	Kantha Shelke, PhD, CFS is a principal at Corvus Blue LLC, a contract food science and nutrition research firm specializing in competitive intelligence research and rapid commercialization of new ingredients and technologies that are honestly healthful. She holds Master’s degrees in Organic Chemistry and in Food Science and Nutrition and a doctorate in Cereal Chemistry and Technology.
	Gordon Smith, PhD, CFS heads the Department of Grain Science and Industry at Kansas State University. Prior to his transition to academia in 2015, Gordon acquired more than 20 years of industry experience working for the Sara Lee Corporation and ConAgra Foods.
	Marie Wright, President, Creation, Design & Development and Chief Global Flavorist at ADM Nutrition, is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive.

Other IFT FIRST Short Courses

CFS Preparatory Course
Optional “crash course” in all eight content areas covered on the Certified Food Scientist exam. Learn more.

Labeling Requirements and Implications for Foods Marketed in the U.S.
Get the foundational and practical knowledge you need to comply with new and established labeling laws and regulations. Learn more.