content tagged as Short Course

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Low Moisture Foods From Ingredients to Finished Products: Food Materials Science Fundamentals, Challenges, and Opportunities

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room Williford A

What makes low moisture foods challenging to formulate, process, package, and store? What affects the functionality of low moisture ingredients (including spices, protein powders, sugars, salts, starch derivatives, etc.)? Why do ingredient blends behave differently than their individual components? Do we really need to know both moisture content and water activity? How do low moisture foods influence the thermal resistance of pathogens, and what can be done to validate pathogen lethality in these products? This short course brings top scientists from university, industry, and government laboratories together to share strategies for dealing with the unique challenges of formulating and processing low moisture food products for optimum quality, safety, and shelf-life. Gain a deeper understanding of food materials science, analytical techniques, the phase/state diagram, the role of storage environments on shelf-life, and simplified shelf-life testing approaches applied to low moisture foods. Apply your learning and network with other participants during group case study problem solving exercises.

Program Focus:
  • Multidisciplinary
  • Food Processing & Packaging
  • Product Development & Ingredient Innovations
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Quality Assurance/Quality Control
  • Technical Service
  • Education (Students)
Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Labeling Requirements and Implications for Foods Marketed in the U.S.

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Salon A2

Food labeling requirements in the U.S. are already complex, and you need to stay ahead of the curve as they are being redefined. Upcoming implementation of the 2016 FDA changes to the Nutrition Facts Label and the forthcoming regulations responding to the 2016 federal biotechnology (GMO) disclosure law are just some of the major regulatory and policy changes that are impacting the food & beverage industry. In addition, as product developers reformulate to react to the prevailing drivers of the marketplace (e.g., clean/clear labeling, corporate social responsibility, and responsible sourcing) they need to understand the regulatory implications.

This course will provide you with the foundation needed to be aware of the required, and permitted, contents of food labels and labeling, as well as to identify emerging issues relating to labeling content.

Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
IFTNEXT: Launching a Food and Beverage Business (with The Hatchery)

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 09:00 AM - 04:00 PM

Where: Hilton Chicago, Room: Williford C

The food sector continues to rise with new and innovative product concepts, culinary-focused technologies, artisanal movements and market disrupting snacks. As the specialty food industry reaches sales of over $120 billion, there are increasing opportunities for emerging food and beverage startups to change the industry landscape.

Whether you’re looking to start your own food business, have recently launched, or would simply like to learn more about the industry as a whole, this 2-day workshop is the perfect introduction.

Through a series of presentations, seminars, interactive sessions, workshops and real-world examples you will be able to get a holistic perspective of the food industry and what it truly takes to launch and grow a successful food and beverage company. Hear from industry experts, specialty attorneys, branding coaches and finance gurus who will help you understand the key features to operating a sustainable business. Plus! You’ll get to hear directly from successful entrepreneurs who have experienced these challenges firsthand with a specialty entrepreneurship panel.

This 2-day workshop will cover:
  • Industry trends and insights
  • Regulations & Licensing
  • Insurance
  • Branding
  • Trademarks and IP Protection
  • Financial Planning
  • Business Entity
  • Marketing Strategies
  • And more!
Continuing Education Hours: 12
Individuals holding these credentials will earn 12 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance.
Food Science for the Non-Food Scientist

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Continental A

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.

Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Flavor Interactions in Foods

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Continental C

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.

Program Focus:
  • Product Development & Ingredient Innovations
Appropriate for Beginner to Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Quality Assurance/Quality Control
  • Marketing & Sales
  • Education (Students)
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members $ 690
Networking and Engagement Members $ 780.00
Non-Members $ 865.00
IFT Student Member $ 300.00

All prices will increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Certified Food Scientist (CFS) Preparatory Course

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room Salon A1

This optional course is designed to help people considering or preparing for 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.

Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance.
Product Development through the Eyes of the Consumer: Applying Sensory and Consumer Insight Tools for Development Success

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Salon A3

This course is for the product development professional and the sensory scientist working with product developers throughout the development process. It is designed for those striving to align their work with the needs and wants of the consumer. It is so important to engage the consumer in the process yet timelines and budgets continue to shrink. The solution is a better understanding of the engagement and assessment tools available and how to use them to increase the potential for a successful product launch. This course will use large group intro and small group discussion platforms to ensure the practical application of tools, and to provide a venue for developers and scientists to ask specific, targeted questions addressing their unique challenges or experiences.

The course will utilize the product development process as the skeleton of content covering: Ideation, market assessment & feasibility; Product definition, development & optimization; Validation & Go/No go; Commercialization & market assessment. Thus, the tools are expected to include: Qualitative (in-person, digital, communities), Quantitative (CLT, In-Home, secondary research, etc.), Discrimination, Descriptive (all types) and others. Attendees will be asked to submit topics and rate areas they would like to have emphasized upon registration allowing the specific content of the course to be tailored to the needs of the attendees as much as possible.

The intent of this course is to make sure attendees walk out the door with tools they can use in their current product development challenges, and with a clear understanding of how to get the sensory and consumer insights that will move their projects forward to success.

Program Focus:
  • Food Product Development
  • Food Sciences
  • Food Business Trends
Appropriate for Intermediate-Level Professionals in:
  • Product Development
  • Sales & Marketing
  • Sensory (sensory scientists)
Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Clean Label Product Development: Balancing Consumer, Regulatory, and Science

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Waldorf

For many consumers, clean label has become the norm. For others, clean label may only inform a part of their purchasing decisions. In this course, we will look to uncover the nuances that exist between different consumer personas and the impact this has on different clean label purchasing behaviors and the implications for manufacturers.

While consumers want many different things when it comes to clean label, it is imperative that manufacturers understand the regulatory and legal guidelines to minimize and eliminate risk. This is a challenging task considering the ingredient landscape for delivering against consumers clean label requirements continues to evolve. As part of this course, you will interact with a consumer panel, and hear directly from brand representatives about overcoming the challenges of going clean label.

Program Focus:
  • Product Development & Ingredient Innovations
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Technical Service
  • Sales & Marketing
  • Regulatory/Legal
  • Sensory & Consumer Science
  • Education (Students, Teachers, Educators)
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members $ 690
Networking and Engagement Members $ 780.00
Non-Members $ 865.00
IFT Student Member $ 300.00

All prices will increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
IFTNEXT: Design Thinking for the Creative Food Scientist: A Hands-On Innovation Workshop

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 01:00 PM - 05:00 PM

Where: The Hatchery, 320 N. Damen Ave, Chicago, IL

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, Dr. Charlotte Biltekoff (UC-Davis), Miguel Cabra and Dr. Lauren Shimek (Food.Tech.Design) 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.

Continuing Education Hours: 4
Individuals holding these credentials will earn 4 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.

IFT Member (all levels): $297
IFT Non-Member: $350

As part of your registration, you will receive course materials, light refreshments, and a certificate of attendance.
Formulating for Function: Winning Nutrition and Consumer Preference on Food Product Development using Dietary Fiber, Hydrocolloid, and Starch

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Continental B

Nutrition and texture ingredients, dietary fibers, hydrocolloids, and starches are primary components in developing food products with the desired nutrition and texture. With all the choices available, selecting the right ingredients for your product can be challenging. This 2-day interactive course will provide guidance on the use of dietary fibers, hydrocolloids and starches for food product design by learning about structure-function relationships, relevant regulatory aspects, and hands-on demonstrations. This course will emphasize providing preferable taste and texture while 1) satisfying consumer demand for a clean label with natural ingredient technologies, and 2) improving nutritional value through current and emerging dietary fiber technologies.

Program Focus:
  • Product Development & Ingredient Innovations
  • Food Health & Nutrition
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Processing Development
  • Nutrition
  • Sensory & Consumer Science
Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.