The Institute of Food Technologists (IFT) has launched a new Fundamentals of Food Science Course aimed to help scientists, engineers, researchers, and entrepreneurs transitioning into the food industry; new professionals seeking a comprehensive foundation in food science; and professionals in the food sector looking to broaden their knowledge and skills.

Designed for the busy professional, the course will help food and beverage manufacturers identify and apply food chemistry, microbiology, and engineering concepts to solve real-world problems in food safety and quality. The course will also cultivate an understanding of the regulatory environment affecting food products, ensuring compliance and safety. Course participants will also be able to employ sensory evaluation techniques to guide product development and meet consumer expectations while also navigating the complexities of food packaging, allergens, and safety to innovate and improve food products.

The course includes videos led by renowned subject matter experts sharing their insights and experiences; short-format, interactive modules designed for learning on-the-go; and practical examples and real-world case studies relevant to food product development and manufacturing.

Organizations can license the course for their teams as well as other expert-led online courses that offer practical, professional training. Other courses include Product Development Bootcamp, Enterprise Traceability Education Suite, Fundamentals of Sensory Science, Introduction to Dairy Science, and Demystifying Traceability.