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Anyone know of good food science short courses?
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Title:
Anyone know of good food science short courses?
Content:
Does anyone have any suggestion on food science short courses? When I started in the food industry, I took a week long course at University of Nebraska, Lincoln that covered everything from meat science to dairy. Anyone have any others they can recommend?
Comment
Check out the IFT website. There is typically courses offerred at this site:
http://www.am-fe.ift.org/cms/?pid=1000491
In addition there is also postings for most local events as well.
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Check out Rutgers, University of Minnesota and Purdue. They offer short courses through their Extension Services in the Food Science Departments.
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Thanks for mentioning us Rebecca. Rutgers University offers food safety training and food science short courses in New Jersey. Courses usually run in the late summer/fall and spring.
Here are some of our upcoming courses:
Introduction to Food Science
Sensory Evaluation
Making Sense of the Numbers: Statistics for Food Scientists
Visit our website for a complete listing and to join our contact list:
http://cpe.rutgers.edu/Food
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UC Davis has a great agricultural program, so that probably means a good food science program as well. A bonus: it's relatively local.
http://www.fruitandvegetable.ucdavis.edu/Cooperative%5FExtension%5FShort%5FCourses/
http://www-foodsci.ucdavis.edu/outreach-short-courses
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You might have luck checking out the Research Chef Assoc. They regularly have three day courses on basic or intro od science.
http://www.culinology.com/Culinology-Workshops-for-Chefs
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To add to those great suggestions, our company, StratiTek (an independent R&D firm) develops tailored, multi-day courses for companies (hosted at their facility or ours). Topics range from Food Science 101 to more in-depth workshops on lipids, emulsions, processing, and technology -- also, hand's on baking technology and soups/sauces/dressing processing -- just to name a few that we've done in the past.
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Thanks for all the suggestions! Keep them coming!
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Don't forget about online distance learning courses! They may not be short (1 week long), but you can take them in your free time!
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****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.
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