Penn State Course Covers Fundamentals of Food Science

UNIVERSITY PARK, Pa. — Professionals who work in the food industry can receive training in the science and technology of food processing and manufacturing by attending Penn State’s Fundamentals of Food Science short course from June 24-27 at the Rodney A. Erickson Food Science Building on Penn State’s University Park campus.

Offered by Penn State Extension, the course is designed for entry-level employees with little or no experience in the food industry; professionals from other disciplines now working in the food industry; plant and quality assurance managers, supervisors, technicians, and line employees; and nontechnical employees, including sales and marketing personnel.

Attendees will learn vocabulary associated with food science and manufacturing while gaining an understanding of the core principles of food science. Through classroom and hands-on laboratory sessions, Penn State Extension specialists and food science faculty in Penn State’s College of Agricultural Sciences will cover food chemistry, engineering, microbiology, sanitation, nutrition, sensory science, functional food ingredients, packaging, regulations and labeling in the context of real-world food examples.

A group project will enhance critical thinking, team building and communication skills through the development and manufacture of a food product. The course will provide opportunities to network with others in the food industry and Penn State food science faculty.

The registration deadline for the course is June 15, and the deadline for discounted early registration is May 15. The registration fee includes tuition, course materials via electronic folder, laboratory fees, a certificate of attendance, a $60 meal card and daily refreshment breaks and lunches.

More information and online registration are available at https://agsci.psu.edu/fundamentals.