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 starts with a group project to manufacture a food product in the pilot plant. Teams will follow their product throughout the course to understand how the core principals of Food Science apply to their product. Team will share knowledge of their product at the end of the week with the other teams. The group project provides a hands-on experience that will enhance critical thinking, team building and communication skills through the manufacture and development of a food product.