Feed your future
June 2-5, 2019 | New Orleans, LA
Home Sessions Pre-Event Short Courses

Pre-Event Short Courses

Design Thinking
IFT organizes, co-sponsors, and hosts a variety of in-person short courses as part of our mission to provide the food science community an opportunity to learn and exchange ideas. These courses are team-taught by leaders and experts in the field of food science, technology, and related disciplines.

Pre-IFT short courses will be held Saturday-Sunday, June 1-2, 2019 at the New Orleans Marriott, 555 Canal Street.

Short course registration includes course materials, lunches, refreshment breaks, and a certificate of attendance. For all courses, presentation materials and certificates are distributed electronically – we highly recommend you bring your laptop or tablet to the course.

Registration for IFT19 Short Courses is now open!


1-day courses
Premier Member: $396
Networking & Engagement Member: $449
Student Member: $250
Non-Member: $495
2-day courses
Premier Member: $690
Networking & Engagement Member: $780
Student Member: $300
Non-Member: $865 
All prices to increase $100 after April 19!

Please note: Price does NOT include registration to IFT19. Registration for the annual event and food expo is separate.

For more information, contact: shortcourses@ift.org.

Continuing Education Credit

IFT’s food science-related short courses qualify for Certified Food Scientist (CFS) renewal contact hours (CH). Exact hours per course vary. More information will be provided at time of registration. For more information on CFS renewal requirements, visit http://www.ift.org/certification/maintain-your-cfs.aspx

IFT is a continuing professional education provider (IN141) with the Academy of Nutrition & Dietetics' (AND) Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians may claim 1 CPE per hour of learning for qualifying courses. Each short course registrant will be provided with a certificate of completion at the end of the course with full continuing education credit information included.

Sponsorships Available

IFT offers pre-event short course sponsorship at multiple recognition levels. These sponsorships are a great way to give your brand exclusive exposure to targeted audiences. Sponsorship opportunities include pre- and post-course communications, promotional signage, complimentary registration, and more!

Did you know IFT offers short courses year-round?  Check out upcoming courses at ift.org/shortcourse

For questions about our promotional opportunities, please speak to your personal IFT Strategic Account Manager, or contact Darlene Hankes at 1.312.604.0269 or dhankes@ift.org.

IFT19 Course Offerings

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  • FSPCA Intentional Adulteration: Conducting Vulnerability Assessments (1 day – Saturday, June 1)

    1 day – Saturday, June 1

    This course is recognized as qualified training to meet the requirements of the FSMA final rule, “Mitigation Strategies to Protect Food Against Intentional Adulteration” (IA rule) coming into effect starting July 2019. This course provides hands-on learning opportunities that provide participants with the information and skills necessary to conduct a vulnerability assessment in accordance with the IA rule requirements. This course is an excellent opportunity to engage directly with policy-makers, including at least one expert from the FDA. An FSPCA certificate is awarded for successful completion of the course.

    Participants will:

    • Learn to conduct a vulnerability assessment that considers the three fundamental elements outlined in the IA rule.
    • Gain a solid understanding of the IA rule's general requirements, helpful preliminary steps for implementation, how to apply the hybrid approach, and reanalysis requirements.
  • Certified Food Scientist (CFS) Preparatory Course

    2-Day Course: June 1-2, 2019

    This optional course is designed to help people considering or preparing to the Certified Food Scientist exam to earn their CFS credential. A “crash course” in all eight content areas covered on the exam, this course brings in experts from academia and industry to go over the key topics and concepts in their respective content area, and share real-life examples to help attendees understand the application of the concepts. A resource for CFS candidates with various backgrounds and from many countries, this course attracts a broad audience of professionals looking to enhance their knowledge and demonstrate their understanding of the wide area of food science. 

  • Microencapsulation in the Food and Beverage Industries

    2-Day Course: June 1-2, 2019

    In this two-day short course, you will gain a deeper understanding of the art and science leading to the physical and chemical methods of microencapsulation. Learn how to apply techniques to protect, mask, and ultimately deliver food and beverage ingredients that meet consumer demands. This program will include both technical and practical information relating to the development and application of microencapsulation and nanoencapsulations as well as a review of quality, regulatory, and future market perspectives. These applications will be visualized through a series of hands-on demonstrations. This program will empower participants to use these ingredients in product development.

    Attendees will:

    • Acquire a solid working knowledge of the fundamentals of microencapsulation and nanoencapsulation processing techniques
    • Understand the materials used for microencapsulation and nanoencapsulation techniques
    • Review testing, evaluation, regulatory, and economics of microencapsulated materials
    • Consider microencapsulation for protecting, masking, and controlled delivery of functional food and beverage ingredients
  • Survey of Flavor Technology: Applications and Interactions

    2-Day Course: June 1-2, 2019

    One of IFT’s most popular courses provides you an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. This two-day face-to-face course covers in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.  Interactive hands-on activities will ensure your understanding of key points in the lectures.

  • Food Science for the Non-Food Scientist

    2-Day Course: June 1-2, 2019

    One of IFT’s most popular courses will help you better understand and communicate with your technical teams and customers.  Learn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends

  • Plant Proteins: Functionalities and Applications

    2-Day Course: June 1-2, 2019

    There is growing consumer appetite for plant-based food due to a myriad of factors, including health, environmental sustainability, and personal beliefs. As more novel plant proteins are developed and commercialized, these new ingredient innovations enable product developers and research scientists to launch a variety of plant-based products. During this course, we will explore familiar and novel plant proteins, discussing their properties, functionalities, and applications across multiple food and beverage categories.

    Attendees will:

    • Examine fundamental functional properties of different plant proteins as well as their applications in different food products
    • Gain a deeper sense of the discoveries and processing methods that allows the commercialization of these protein ingredients and their behaviors (solubility, gelling, foaming, binding, etc.) in different environments and food types
    • Apply your learning in activities and network with other participants.
  • Nonthermal Processing of Food: Commercialization, Technical Advances, Acceptance, and Sustainability

    2-Day Course: June 1-2, 2019

    This short course showcases basic principles, applications and successful commercialization of Nonthermal technologies ranging from the emerging to the established. Instructors will highlight basic concepts and the benefits, drawbacks, and potential commercial uses of each technology. Format includes lecture, group discussions, panels, and one-on-one interactions with nonthermal technology experts. Instructors will use case studies to illustrate how these innovative technologies meet industry challenges for Food Safety, Food Quality, Consumer Acceptance, and Sustainability.

    Topics include:

    • Novel, emerging, and advanced nonthermal technologies.
    • Fundamental concepts and principles
    • Commercial success - case studies.
    • Enhancing safety, quality, acceptance, and sustainability.
  • Labeling Requirements and Implications for Foods Marketed in the U.S.

    2-Day Course: June 1-2, 2019

    Food labeling requirements in the U.S. are complex, and you need to stay ahead of the curve as they continue to be redefined. This course will provide you with the foundational and practical knowledge you need to comply with new and established labeling laws and regulations. Instructors will also cover emerging issues in regulation and labeling to help regulation professionals and product developers reformulate and react to marketplace drivers such as clean/clear labeling, corporate social responsibility, and responsible sourcing, social responsibility, and responsible sourcing) they need to understand the regulatory implications.

  • Design Thinking for the Creative Food Scientist (1-day – Sunday, June 2)

    1-Day Course: June 2, 2019

    How might we close the gap between food science and understanding true consumer needs? Design thinking is a human-centered innovation processes that helps people from all disciplines unlock creativity in their everyday work to solve complex challenges. With over 20 combined years of experience in Design Thinking in the food industry, government and academia, instructors will introduce the principles and processes of Design Thinking for Food. In this hands-on workshop, participants will work in teams on food and beverage challenges. learning and practicing design thinking skills such as Designer's Insight and Inspiration, The Rules of Brainstorming, and Rough and Rapid Prototyping. By learning and experiencing design thinking, participants will be able to apply these principles to their everyday work to become more human-centered food scientists.


IFT organizes, co-sponsors and hosts short courses in its effort to provide the food community an opportunity to learn and exchange ideas.