Join us online June 22-24

The online workshop will be held 10:00 am - 12:00 pm CST each of the three days.

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.

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

Day 1: Intro and Building Blocks

  • What is Food Science?
  • Food Chemistry (Carbohydrates)
  • Food Chemistry (Lipids & Proteins)
  • Food Ingredients and Product Development
Day 2: Food and the Consumer
  • The Art of Flavor
  • Introduction to Sensory Evaluation
  • Food Law and Regulations

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
  • Don't wait to register!
    • $50 Late registration fee (one week before event- June 15)
    • $50 Same day event registration fee

Registration is closed.




Lead Instructor
Mario Ferruzzi, PhD
is a David H. Murdock Distinguished Professor of Food Science and Nutrition 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.


Bob 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.



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 , is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive

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