Food Science and Technology

Food Science and Technology

Build a strong knowledge base for your career in food science.

We developed Food Science and Technology to fill the training gap that existed for many years in the food processing industry. Food scientists and industrial technologists came together to assemble this broad information base and provide a well-rounded understanding of the food processing industry.

Included as a bonus is a seven-lesson science primer to refresh and update your understanding of math and science topics integral to your job.

Who will benefit from the Food Science and Technology training?

Scientists, technologists, and those working in an R&D function regardless of level will benefit from this comprehensive course in food science and technology. This course is perfect for anyone in a R&D or technology role that does not have a food science degree or lacks food industry experience.

After this course, you’ll be able to:

  • Explain the role of the basic sciences involved in food science and technology
  • Apply the basic principles involved in food preservation and extended storage of perishable foods
  • Use commercial methods of food preservation and storage extension of perishable foods
  • Choose common ingredients, processes, and equipment used in the food industry to make ready-to-eat cereal, pasta, snacks, jams, jellies, bakery foods, meats, poultry, eggs, fish, and dairy products

Course Chapters

  1. Introduction
  2. Fundamentals of Food Engineering and Unit Operations
  3. Microbiology
  4. Nutrition
  5. Sensory Evaluation and Food Acceptance
  6. Food Preservation and Shelf-Life Extension
  7. Quality Assurance
  8. Food Sanitation
  9. Food Labeling
  10. Food Additives
  11. Canning Processes
  12. Canning Microbiology
  13. Principles of Dehydration
  14. Drying Processes
  15. Freezing – Basic Principles
  16. Freezing Processes
  17. Irradiation
  18. Fermentation
  19. Fruits and Vegetables
  20. Wheat and Flour
  21. Read-to-Eat Cereals and Snack Foods
  22. Bakery Products
  23. Pasta and Noodle Products
  24. Starches and Gums
  25. Jams, Jellies, and Confectionery Products
  26. Vegetable Fats
  27. Red Meat
  28. Poultry and Egg Products
  29. Fish Products
  30. Milk and Milk Products

Course Features

  • Science primer
  • Review questions keyed with lesson references
  • Self-check quizzes prior to each exam
  • Printed lessons to serve as a post-course reference

Upon successful completion of this course you will receive 24 IACET continuing education units.

Enrollment Information

Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. Complete the course at your own pace. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.

Time allowed to complete the course: 3 years
30 lessons, 24.0 CEUs

Technical Requirements

  • Standard Internet access
  • E-mail account (must be an individual work or personal email account)

Taxes will be added to stated fees as applicable.

Food Science and Technology
Upon Enrollment
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