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

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

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.
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

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.
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

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.
Seeing the Opportunity in Change (with Second City Works)

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

Where: Hilton Chicago

The very thought of change induces anxiety and fear. In this experiential and high-energy workshop, participants will be introduced to and immersed in exercises that highlight the skills improvisers use on stage to navigate a constantly changing and uncertain environment. Participants will be given the opportunity to identify their own reaction to change, and learn how to remain agile, negotiate the anxiety, and find opportunity in those situations. By understanding and embracing their own experiences with change, they will enhance their works style and will encourage creative thinking in team members during times of uncertainty.

Methodology
A Second City session is experiential. Participants engage in a series of paired and full-group exercises that encourage them to interact and learn from the experience. After each exercise, facilitators take time to discuss what happened and note discoveries, challenges and real-world applications. The tone is conversational, playful and light.

Timing & Logistics
This session is designed for approximately 60 participants attending a full-day session of experiential learning.

Session Flow
Welcome & Context for the Day
Introduces group to Second City Works, workshop facilitators and workshop content.

Warm Up
Participants get on their feet for an experiential activity that introduces SCW’s core philosophies while creating an open mindset for the day.

Setting the Stage for Change
This series of exercises explores our “go-to” tendencies in the face of change and uncertainty. Skills include:
  • Recognizing and identifying feelings that arise when change occurs
  • Learning how to leverage those feelings for good, rather than bracing against them
  • Identifying how we can help others through change
Flexing One's Mind
A series of paired activities highlights key concepts around creating a more flexible and agile mindset, such as:
  • Breaking out of status quo thinking
  • Skills to be able to view resources differently
  • Being an inspiration and resource for others
Under Pressure!
Participants are given a chance to put the skills to the test in group exercises that touch on skills such as:
  • How difficult is it for you to let go of an idea, process, etc.?
  • How quickly did you revert to your tendencies regarding change?
  • Leveraging others, and being a source of inspiration so that change can be viewed as a team effort and not a solo endeavor
Conclusion & Discussion
Participants will be lead through a series of thought-provoking questions to help synthesize the skills discussed and apply them to their daily lives. An open discussion allows for people to share their thoughts and any remaining questions.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $ 526.00
Networking and Engagement Members: $ 575.00
Non-Members: $ 655.00
IFT Student Member: $ 300.00

All Prices to increase $100 after June 1

As part of your registration, you will receive lunches, refreshment breaks, and a certificate of attendance.
Flavor Interactions in Foods

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

Where: Hilton Chicago

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

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

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

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.