Food Science for the Non-Food Scientist Workshop

Join us July 13th-14th

8:00 a.m. - 4:30 p.m.

Maximize your learning and networking! Join us for this workshop and the entire IFT FIRST: Annual Event and Expo experience by registering below.

Can't make the event but still want to join us for this workshop? You can register separately for the workshop below:

Register for Workshop Only

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Course Overview:

One of IFT ’s most popular workshops, Food Science for the Non-Food Scientist 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:
What is Food Science and Why Does it Matter?

Food Chemistry: Carbohydrates, Lipids, Proteins, and Allergies
Introduction to Sensory Evaluation
Food Ingredients and their Impact on Product Development
Food Microbiology & Foodborne Illnesses
Food Processing & Packaging
The Art of Flavor
The Landscape of Food Regulation
(Ultra)processed Foods & Nutrition
Hot Topics

IFT will host a complimentary Happy Hour & Networking Event for all registered workshop attendees on July 13th following Day 1 of lecture.

Presenters

Marie Wright
President, Creation, Design & Development and Chief Global Flavorist, ADM

Marie Wright is President, Creation, Design & Development and Chief Global Flavorist at ADM. She 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.

Kantha Shelke, PhD, CFS
Principal, Corvus Blue LLC

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.  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.

With over 20 years of experience in the food industry, Liz is a seasoned professional who is passionate about providing strategic sensory leadership to drive product development and inform business decisions. She possesses extensive expertise in developing, training, and maintaining descriptive analysis panels. In her current role as a Director at Sensory Spectrum, a consulting firm specializing in connecting sensory and consumer insights to drive business success, Liz collaborates closely with clients to develop and execute research plans that offer invaluable insights and guidance for informed decision-making.

Liz Suter
Director, Consulting – Sensory Spectrum, Inc.

Prior to joining Sensory Spectrum, Liz held a senior manager role in leading sensory research for Tyson Foods, overseeing a diverse portfolio of iconic brands. She also contributed her expertise to Barilla, further expanding her knowledge and industry insights. Liz holds a BS and an MS in Food Science from the University of Missouri – Columbia and the University of Illinois at Urbana-Champaign, respectively. Additionally, she has completed the Certification Program for Applied Sensory Science & Consumer Testing at the University of California – Davis.

Beyond her professional pursuits, Liz enjoys activities such as running, music, and outdoor activities with her husband and three daughters.

Lilian Senger, PhD
Professor and Program Director, Food Science Program at Chapman University

Lilian Senger (Ph.D.) is a professor and program Director in Chapman University’s M.S Food Science Program. Her instructional activities include teaching Food Chemistry, Food ingredients, and Research Methods. Her greatest informal advising and time commitment outside the classroom includes serving as a faculty mentor to Summer Undergraduate Research Fellows in Ecological and Environmental Sciences (SURFEES) from local community colleges in S. California. She also has coached the IFTSA Chapman college bowl teams till 2022. She is an active member and volunteer of the Institute of Food Technologist/IFT and Southern California IFT (SCIFTS). She has published two book chapters and 35 journal articles. Her lab group is currently examining the role of chlorogenic acid-amino acid interactions and their relationship to color, flavor, and nutritional quality of foods and beverages.

Salwa Karboune, PhD
Associate Professor, Associate Dean (Research), Scientific Director of Consortium RITA at McGill University

Professor Salwa Karboune holds the position of the Associate Dean (Research) at Faculty of Agricultural and Environmental Sciences at McGill University. She is the founder and the scientific director of RITA Consortium, an inclusive platform that supports collaborative research and accelerates innovation, technology transfer and the development of agri-food processing. Her research has led to internationally recognized contributions to the development of new "green" approaches to produce novel functional food ingredients, improving food and well-being of people. Her research program integrates the emerging areas of biocatalysis, food chemistry and functional food science. She pioneered the development of new enzymatic glycosylation and acylation approaches for efficient synthesis of carbohydrate-based biomolecules, such as levans, phenolated carbohydrates. Her research work also contributes to the sustainability of the Agri-Food systems by developing technologies to generate highly added-value ingredients from food by-products and solutions to prevent nutrient loss/waste. She published in more than 150 peer-reviewed journal articles and presented at world-wide known conferences. Professor Karboune is passionate about science and active learning and places a high value on creation through innovation and dissemination through translation of the knowledge.

Lisa Mauer, PhD
Professor and Associate Vice Provost at Purdue University

Lisa Mauer is a professor in the Department of Food Science and the Whistler Center for Carbohydrate Research and associate vice provost for faculty affairs at Purdue University. She joined IFT in 1992 and is now an IFT Fellow. Her research focuses on food materials science structure-function questions, emphasizing low and intermediate-moisture products, water-solid interactions (including deliquescence), food ingredient architecture, and micronutrient stability, for which she has received numerous awards, including the IFT Marcel Loncin Prize and the IFT Research and Development Award. Mauer also enjoys teaching, mentoring, and advising students. She is an inducted member of Purdue’s Teaching Academy and the Book of Great Teachers and has been a longtime contributor to IFT’s preconference short courses.