Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In minimum time, you will build your value by expanding your ...

Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation).

Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their ...