Sold Out: Food Science for the Non-Food Scientist

February 15-16, 2018   •   Chicago, IL USA

The February Food Science for the Non-Food Scientist short course is now sold out. Click here to join the waitlist.

If a spot opens up for you, you will be notified via email and will have 24 hours to register.

The course will also be offered in conjunction with the IFT18 Annual Event in Chicago. The Course will take place on July 14 & 15, 2018. Registration for that course opens on March 1. 

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.

As part of your registration, you’ll receive course materials, continental breakfasts, refreshment breaks, lunches, wireless internet access, and a certificate of course completion.

Bringing your laptop or tablet is recommended.

Agenda (PDF)

Instructor Biographies (PDF)

Intended Audience and Level:

Introductory for professionals in the following roles:

  • Research and Development
  • Sales and Marketing
  • Technical Sales
  • Chef
  • Product Development
  • Regulatory/Legal
  • Executive Management

What previous attendees say:

Thank you and the instructors for a great couple days. I felt there were many great lessons, and engagement that helped me draw on work experience in lessons. Great course, great teachers and a good time! Many thanks for it! – Z. Kuczynski, Corporate Chef, Sargento Foods

Very much appreciate the energy and selflessness of the professors for volunteering their precious time to teach this course. Their passion for their respective subjects shined through! –Rita Smith, R&D Technologist, Paradise Tomato Kitchens

I really enjoyed the course. All of the speakers were knowledgeable, answered our questions, were inspiring, and passionate about the Food Science discipline. – Amanda Shook, Technical Services Specialist, Nestlé, USA

Registration Rates and Policies:

By January 2, 2018: IFT Premiere/New Professional Members: $650; IFT Networking & Engagement Members: $735; Non-Members: $815; IFT Student Members: $285

After January 2, 2018: IFT Premiere/New Professional Members: $750; IFT Networking & Engagement Members: $835; Non-Members: $915; IFT Student Members: $385

Group Registration
Registering 5 or more attendees?
Please reach out to Clare Socker at to receive more information on a group discount.

Cancellation Policy
You will receive a full refund, less $100, if you cancel your registration(s) on or before January 2, 2018 by contacting Clare Socker at or 312.604.0254. No refunds after that date.

Substitution Policy
If you registered but are unable to attend, please contact Clare Socker at or 312.604.0254 with the name and contact information of your replacement. Note that an additional fee may apply if the replacement’s membership status differs from yours.

Event Cancellation
In the event of course cancellation, IFT is not responsible for attendee reimbursement of travel, lodging, or any other costs associated with this course beyond refunding the full registration fee.

Course Location

IFT Headquarters
525 W. Van Buren Street, Suite 1000
Chicago, IL 60607-3830

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.

Explore the Course Agenda…


Learn more