This introductory online based training is focused on the essential elements of food science and technology. The course allows and encourages collaboration between participants and provides an outstanding platform for networking. Completion of Introduction to Food Science Essentials will provide participants with a firm foundation of food science knowledge to be immediately applied in their current positions.
This is a ten week on demand course, consisting of weekly online modules hosted on the Canvas learning management system (LMS) – the Ohio State University’s online education platform –, comprised of PowerPoint presentations, videos, demonstrations, and supplementary readings. Participants will view a sequence of lectures and complete multiple choice quizzes, to assess and reinforce learning and to aid in course progression. A variety of written assessments will also be utilized throughout the course. Participants will be required to complete a term paper or presentation, centered on a topic relevant to their work in the food industry. Additionally, a final written examination will be assigned at the end of the course to determine participant’s mastery of the material and ability to use this knowledge in “real world” applications.
- An Introduction to the Field of Food Science
- Evaluation of Food Quality
- Food Components and Nutrition
- Food Manufacturing
- Food Safety
Who Should Attend?
Food industry professionals who are new to the industry or are looking to enhance their technical knowledge and have not received a formal education in the field of food science and technology. There are no prerequisites for this course.
Continuing Education Units
Upon successful completion of the course participants will receive a certificate of completion that presents five (5) Ohio State Continuing Education Units (CEUs).
Dr. Valente B. Alvarez is the Director of the Wilbur A. Gould Food Industries Center and a Professor in the Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences. As director of the Center, Dr. Alvarez is responsible for the operation and management of the food research and development programs, training courses for industry personnel, and food and dairy processing pilot plants. Dr. Alvarez is the Lead Instructor of FSPCA Preventive Controls for Human Food, and other certified courses as required by FDA and USDA such as the Better Process Control School and Hazard Analysis and Critical Control Points. Professor Alvarez has a B.S. in Biochemical Engineering from the National Polytechnic Institute, Mexico City, and his M.S. and Ph.D. in Food Science from Michigan State University. He is member of the Institute of Food Technology, Intl Association of Food Protection, American Dairy Science Association, Ohio Association of Food Protection, and American Dairy Association Mideast.
Steven T. Simmons is Program Specialist for applied research and industry training with the Wilbur A. Gould Food Industries Center. As Program Specialist with the Center, Steven is responsible for administration of applied research projects and development and delivery of training courses for industry personnel. He is an instructor for courses such as FSPCA Preventive Controls for Human Food, Hazard Analysis and Critical Control Points, and Better Process Control School. Steven received his B.S. in Food Business Management and M.S. in Food Science and Technology from The Ohio State University. He holds a variety of certificates in the fields of food safety and food processing technologies, and maintains the Certified in Comprehensive Food Safety credential with the National Environmental Health Association (NEHA). Steven has Food Quality and Food Safety Management experience in the fresh and fresh cut produce sector, as well as experience managing the Food Processing Pilot Plant at the Wilbur A. Gould Food Industries Center.
The fee for this online training is $599 per person. There is a 10% discount available for companies registering two or more participants at the same time. Prepayment is required.
Recommended Course Text
Textbook: Vaclavik, Vickie and Christian, Elizabeth W. Essentials of Food Science 4th ed. New York: Springer, 2014 (Link to publisher’s website)
Registration - available soon!
For additional course information or to be added to a waitlist for the next course offering, please contact Heather Dean at email@example.com 614-292-7004.
There is a $50 cancellation fee. Cancellations will not be accepted after the participant has started the course.