****Spring 2010: Introduction to Food Chemistry Short course****

The University of Minnesota, Department of Food Science and Nutrition,

is pleased to announce that we will be offering an "Introduction to Food

Chemistry" short course. The course will be held April 6-8^th , 2010 at

the Continuing Education and Conference Center on the St. Paul Campus of

the University of Minnesota. Early registration (before or on March 5^th

) for the course is $675; after March 5^th is $725. The registration fee

includes all course materials in addition to food/beverages. For further

information and registration, please visit:

http://fscn.cfans.umn.edu/outreach/shortcourses/index.htm

This course is intended to be an introduction to food chemistry for

those who are working in any aspect of the food industry but have not

had any formal training in food chemistry. We will cover basic food

chemistry principles and other topics such as the functionality of food

ingredients in product development, manufacturing and storage;

functional foods or food ingredients; and the primary reactions in foods

that lead to changes in nutritional and sensory qualities during

processing and storage. Numerous examples will be presented to give the

course a very applied nature.