Food science course designed to get professionals up to speed

February 22, 2010
University Park, Pa. -- Food industry newcomers and other professionals can get an introduction to the science and challenges of food manufacturing when Penn State's College of Agricultural Sciences holds the "Fundamentals of Food Science" short course from May 4 to 6, in the Food Science Building on the University Park campus.
 
This course is for technical personnel from other disciplines and nontechnical personnel who work in food production but have little or no experience and lack a food science education.
 
"Our goal is to teach practical fundamentals that will be useful for professionals," said Kerry Kaylegian, director of industrial outreach for the department of food science.
 
The three-day course will feature Penn State's food science faculty teaching concepts of chemistry, engineering, microbiology, nutrition, sensory science, functional foods, ingredients, packaging and sanitation. All classes will be hands-on, designed to give participants real-world experience. Several food products will be used as "core examples" throughout the course, giving participants an opportunity to apply the principles they learn to complex food products.
 
A registration fee of $1,250 includes all sessions, instructional materials, breaks and lunches ($1,350 after April 16), with discounts available for groups of three or more people. Attendees can register online at http://foodscience.psu.edu/events/fundamentals-of-food-science. For registration information, contact Penn State's Office of Conferences and Short Courses by phone at 814-865-8301 or toll-free at 877-778-2937, or by e-mail at CSCO@psu.edu. For information about course content, contact Kaylegian at 814-867-1379 or kek14@psu.edu.

(Media Contacts)

Last Updated March 01, 2010