This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical 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 a group project.

Contact

Dr. Swamy Anantheswaran

Dynamic Event Listing

NYIFT Suppliers Day and Career Fair

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ALAMO SECTION GOLF OUTING

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