Food Ingredient Technology Course

This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of major food ingredients that are used in value-added foods. It provides an overview of the various functionalities of these ingredients, and how they are used in making foods with qualities that are desired by consumers.

DSC_0061Food Safety Modernization Act (FMSA) poses new challenges for all Food producers. It adopts a holistic, field to fork philosophy, encompassing ingredient acquisition, product development, manufacture and through quality surveillance. This course will provide useful information about the FSMA regulations with more specifics on the Preventive Controls for Human Food (PCHF) Rule. The course will highlight important aspects of food safety and their considerations for ingredient sourcing, product and process development. Incorporating food safety aspects early in the product development phase will help Companies in complying with these regulations. This course will be useful for product developers, QA/QC professionals and production professionals.