Short Course Description (Cancelled)

Food Science for the Non-Food Scientist, Presented by IFT

In this course we will cover the basics of food science (Why is pH important? What exactly is trans fat? What are all these ingredients and what do they do?), equip participants with an enhanced understanding of the role of food science in the development of food products, and convey the importance of food safety and basic regulatory issues. Participants will also gain a better understanding of food science trends and ways to apply this information to their current position.

Who Should Attend

This fast-paced, interactive short course is designed for anyone who would like to develop an understanding of basic food science principles.

How You'll Benefit From This Course

• Understand the field and processes involved with food science, and develop a common vernacular.
• Identify ways food science impacts and supports various aspects of non-scientific work.
• Identify trends in food science.

Course Topics

• What is Food Science?
• Food Chemistry (CHO)
• Food Chemistry (Lipids & Proteins, Allergens)
• The Science of Food Science
• Ingredient
• Food Microbiology/Food Safety

Course Fee: US $500/$600*

Course Format: Lecture

Class Limit: 40

Instructors:

Cory M. Bryant, Ph.D. Institute of Food Technologists, Department of Science and Technology Projects Washington, D.C. USA

Cory M. Bryant, Ph.D. is a Senior Research Scientist with the Institute of Food Technologists, Department of Science and Technology Projects in Washington, DC. Cory holds B.S. and M.S. degrees in Food Science from Purdue University and a doctorate in Food Science from the University of Massachusetts. His Master's research focused on the chemistry of corn masa formation, for which he was awarded the "Outstanding Paper in Cereal Chemistry Award" in 1996. While at University of Massachusetts, Cory studied the physicochemical properties of milk proteins using novel ultrasonic methods. Prior to joining IFT, Cory was a Research Investigator with International Flavors and Fragrances in Union Beach, NJ. His research at IFF yielded 5 patent applications for encapsulation systems.

An IFT member since 1993, Cory left IFF in 2003 for his current position with IFT where his main responsibilities include writing and editing of scientific reports, management of FDA contracts and preparation of research funding proposals. Recent accomplishments include co-authorship of a Scientific Status Summary on Transmissible Spongiform Encephalopathies with Dr. Will Hueston (University of Minnesota); editing of reports on irradiation and mycotoxins; completion of a survey and accompanying report on food product manufacturing and labeling practices in regards to cross-contact of food allergens (FDA contract); and development and delivery of a training course to raise awareness amongst the food industry in regards to food defense (FDA contract).

Current projects include oversight of an FDA contract to develop a CARVER + Shock Software Tool (including development of intellectual content to populate the vulnerability assessment program) for distribution to the food industry; directing CARVER + Shock assessments of product/ingredient/additive-agent combinations (FDA contract); food production allergen control programs and food allergen labeling; development of conferences and reports on food allergens, nanotechnology, and risk assessment; and participation on the National Center for Food Protection and Defense's Risk Communication and Education teams. Cory was recently awarded a Certificate in International Food Law from Michigan State University and is working on a Master's in Public Health at the University of Minnesota.

John Rupnow, PhD Professor of Food Science and Technology University of Nebraska-Lincoln

John Rupnow has pledged his career to studying and teaching the principles of food science. He is a professor of food science and technology at the University of Nebraska-Lincoln where he conducts research in food safety microbiology, advises the Nebraska State Health Department and teaches several courses with enrollments of 1400 students per year. He has received numerous teaching awards including the Institute of Food Technologist Cruess Award for teaching excellence. He received his Ph.D. in food safety microbiology and was a National Institute of Health Postdoctoral Fellow at Purdue University. He has served on many committees of the Institute of Food Technologists and is currently a Councilor Representative to the Executive Committee.

* higher fee applies to those who are not ALA members