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Pre-Event Short Courses

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.

Twelve Pre-IFT short courses will be held Saturday-Sunday, July 14-15, 2018 at the Hilton Hotel on 720 South Michigan Ave, unless otherwise noted.

IFT18 Course Offerings

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  • Harnessing the Power of Collaboration (1-Day)

    1-Day Course: July 14, 2018  

    Teams who collaborate well:

    - Are more innovative
    - Reduce costs
    - Are more productive
    - Have a greater sense of purpose 
    - Help a business thrive

    New this year, IFT has partnered with Chicago’s premier comedy group, Second City Works to deliver Harnessing the Power of Collaboration, an energetic, engaging, and fun professional development workshop focused on building stronger individual and team building skills to help you and your team improve their ability to better leverage collaboration, divergent thinking, negotiation, decision making, and problem-solving skills.

    Taught by the infamous Second City Works, this course utilizes award-winning improvisation and audience-driven techniques in a low-risk, high-energy experience sure to transform how you approach future challenges and opportunities through collaboration.

    Cost:
    Premier Member and New Professional Members: $626.00  
    Networking and Engagement Members: $675.00  
    Non-Members: $755.00  
    IFT Student Member: $400.00

    *Select Pre-event Short Courses
  • Low Moisture Foods from Ingredients to Finished Products

    2-Day Course: July 14-15, 2018  

    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.     

    Continuing Education Hours: 14

    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.  

    Learning Objectives:

    • Describe low moisture foods and the unique opportunities and challenges they pose for quality, safety, and shelf-life
    • Describe the advantages and disadvantages of various formulation and processing strategies for low moisture foods
    • Apply analytical techniques and the data they generate for diagnosing and solving problems related to the quality, safety, and shelf-life of low moisture foods

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Certified Food Scientist (CFS) Preparatory Course

    2-Day Course: July 14-15, 2018 

    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.

    As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance.

    The course reviews eight content areas covered on the CFS Exam:

    • Food Chemistry and Food Analysis
    • Food Engineering
    • Food Microbiology
    • Food Safety
    • Product Development
    • Quality Assurance & Quality Control
    • Regulatory
    • Sensory Evaluation & Consumer Testing

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Clean Label Product Development: Balancing Consumer, Regulatory, and Science

    2-Day Course: July 14-15, 2018  

    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. 

    Continuing Education Hours: 14

    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. 

    Learning Objectives:

    • nderstand the clean label movement as it relates to consumers
    • Identify potential product safety and labeling consequences before starting the product development cycle
    • Get acquainted with new ingredients and suppliers that are at the forefront of the clean label movement
    • Hear directly from brands who have successfully navigated clean label

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Flavor Interactions in Foods

    2-Day Course: July 14-15, 2018  

    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.

    Continuing Education Hours: 14

    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. 

    Learning Objectives:

    1. Gain current information about flavor composition, reactions, manufacturing, and the effects of processing.
    2. Understand the flavor chemical interactions that may occur with fat, protein, and carbohydrate constituents of foods.
    3. Learn problem-solving approaches to minimize and address flavor interactions with food ingredients.
    4. Obtain practical knowledge of analytical and sensory tools to measure flavor quality changes over time.
    5. Understand the U.S. laws and regulations that govern the labeling and application of flavors in food and beverage products.
    6. Use flavor standards to gain an understanding of aroma types, a working approach to flavor description, and the use and application of flavors in food and beverage products.

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Food Science for the Non-Food Scientist

    2-Day Course: July 14-15, 2018  

    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

    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.

    Learning Objectives:

    • Better understand the field and processes involved with food science, and develop a common vernacular
    • Identify ways food science impacts and supports various aspects of non-scientific work
    • Identify trends in food science

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Product Development through the eyes of the consumer

    2-Day Course: July 14-15, 2018

    Applying sensory and consumer insight tools for development success: Applying sensory and consumer insight tools for development success

    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.

    Continuing Education Hours: 14

    Learning Objectives:

    • Understand what tools are available at each point in the developmental process, what questions they answer and how they can apply them in different situations.
    • Come away with greater confidence in the application of sensory and consumer insight methods in helping them solve development problems.
    • Direct contact with experienced professionals resulting in a broader network of individuals upon which they can reach out to for help.
    • The opportunity to have specific challenges addressed by experts in the field of sensory and consumer insight.

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Formulating for Function

    2-Day Course: July 14-15, 2018

    Formulating for Function: Winning nutrition and consumer preference on food product development using dietary fibers, hydrocolloids, and starches.

    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.

    Continuing Education Hours: 14

    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.

    Learning Objectives:

    • Understand the structure-function relationship of dietary fibers, starches, and hydrocolloids
    • Learn approaches to selecting the right dietary fibers, starches, hydrocolloids and/or blends for your application
    • Gain insights into instrumental and sensory techniques for evaluating food quality Understand the role of dietary fibers, hydrocolloids, and starches in delivering consumer trends like clean label and nutrient dense foods.
    • Understand the role of dietary fibers, hydrocolloids, and starches in delivering consumer trends like clean label and nutrient dense foods.
    • Learn about emerging technologies in the areas of nutrition and texture based on carbohydrates.

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • Labeling Requirements and Implications for Foods Marketed in the U.S.

    2-Day Course: July 14-15, 2018

    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.

    Thank you to our sponsor, Thrive4Life for their support of IFT18 short courses and our professional development!

    Thrive

    Continuing Education Hours: 14

    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.

    Learning Objectives:

    1. Understand the specific labeling requirements of both the FDA and USD
    2. Identify which mandatory information must appear on the label of your food product, and which voluntary statements may be made. Discussions include ingredient statements, nutrition labeling requirements, nutrient content claims, health claims and structure/function claims
    3. Become familiar with legal references for labeling requirement
    4. Understand label statements that contribute to food safety and promote health and wellness
    5. Identify what’s next for food label controversies and regulations
    6. Evaluate food labels in the market and evaluate your own company’s labels
    7. Understand which types of claims are drawing attention from regulators and civil class action lawsuits

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • IFTNEXT: Launching a Food and Beverage Business

    2-Day Course: July 14-15, 2018

    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.

    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.

    Turn your dream into a reality by building a strong foundational knowledge of the food and beverage industry.

    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.

    Continuing Education Hours: 12

    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!

    Cost: 
    Premier Member and New Professional Members: $790.00  
    Networking and Engagement Members: $880.00  
    Non-Members: $965.00  
    IFT Student Member: $400.00


    *Select Pre-event Short Courses
  • IFTNEXT Workshop: Design Thinking for the Creative Food Scientist (SOLD OUT)

    ½-Day Course: July 15, 2018

    IFTNEXT: Design Thinking for the Creative Food Scientist: A Hands-On Innovation Workshop (with UC-Davis and FoodTechDesign)

    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.

    Learning Objectives:

    Cost: SOLD OUT

Details

Short course registration includes course materials, lunches, refreshment breaks, and a certificate of attendance. For some courses, presentation materials are distributed electronically – bringing your laptop or tablet is recommended. Click on course description for more details.

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

QUESTIONS?
For more information contact is 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!

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