Join us online July 28-30, 2020.

The online workshop will be held 10:00 am - 1:00 pm CST each of the three days.

Registration is no longer available for this course.

Detailed Course Agenda

One of IFT’s most popular courses 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. Demonstration materials will be limited 2 weeks prior to course start date.

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 Overview

July 28, 10:00 am – 1:15 pm CST
Day 1: Intro and Building Blocks

  • What is Food Science?
  • Food Chemistry (Carbohydrates)
  • Food Chemistry (Lipids & Proteins)
  • Food Ingredients and Product Development
July 29, 10:00 am – 1:15 pm CST
Day 2: Food and the Consumer
  • The Art of Flavor
  • Introduction to Sensory Evaluation
  • Food Law and Regulations

July 30, 10:00 am – 1:00 pm CST
Day 3: How’s it made? Processing, Safety, Quality and Nutrition

  • Food Microbiology and Foodborne Illnesses
  • Food Processing and Packaging
  • Processed Foods and Their Role in Nutrition

 

 

 

IFT Members Save on Registration Fees

  • IFT Member: $600
  • Non-Member: $765
  • Student: $300

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Instructors

Mario FerruzziMario Ferruzzi, PhD is a Professor in the Plants for Human Health Institute and the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University. Previously, Dr. Ferruzzi most recently served as a Professor in the Department of Food Science at Purdue University and as a Research Scientist with Nestlé Research & Development.
His research focuses on understanding the impact of food formulation and processing on bioavailability, metabolism and biological activity of plant bioactives and nutrients.

 

 

Bob BaronBob Baron, PhD is the Vice President of Business Development at Sensory Spectrum. In this role he works closely with clients to create tailored research solution for their product challenges. He also works very closely with the consultant teams to broaden and promote the company’s diverse capabilities.
Prior to joining Sensory Spectrum, he spent 15 years at Mars Chocolate North America, where he led Sensory and Consumer Insights, Product Development, and Innovation teams.

 

 

 

Marie WrightMarie 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. After graduating from Kings’s College, London, Marie trained as a Flavorist with Bush Boake Allen, London, advancing to Senior Flavorist targeting key accounts in Europe and Asia. She then moved to the United States as the Flavor Creation Manager for Latin America, Mexico, and the Caribbean. Marie then moved to IFF creating flavors for the global accounts and playing a leading role in innovation. She eventually took on the leadership role as Vice President, Senior Flavorist.

 

 

Gordon SmithGordon 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. He has been a leader at Kansas State in bridging the industry academic gap through engaged research, teaching and outreach. In the private sector he has been recognized for business-critical patents, consumer and business impact, product development, innovation and leadership excellence.

 

 

KanthaShelke-0243-3-800pxHKantha 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. Kantha is a senior lecturer at Johns Hopkins University (Baltimore, USA), a visiting professor at MCI Management Center (Innsbruck, Austria), and a member of the faculty advisory board at Southwest College of Naturopathic Medicine in Tempe, Arizona, and McGill University in Montreal.

 

Full instructor biographies