The Foundations of Food Science will include three short courses offered in fall 2010. Topics will include food chemistry and composition, food microbiology and safety, and nutrition for health and wellness. All three courses will be taught at an introductory level and will meet three times each.
"This is a great opportunity for professionals who work in the food industry to learn more about the field in which they work," said Faye Dong, head of the Department of Food Science and Human Nutrition.
"As a department, we are responding to the food industry's desire for non-food scientists to have a structured program in which to gain knowledge about the foundation of our industry," she added.
The courses are scheduled at the following dates and times:
FSHN 199 — Elementary Food Chemistry and Composition Monday, September 13, 20, and 27; 6-9 pm
FSHN 199 — Elementary Food Microbiology and Safety Monday, October 11, 18, and 25; 6-9 pm
FSHN 199 — Elementary Nutrition for Health and Wellness Monday, November 1, 8, and 15; 6-9 pm
Each course will consist of nine to ten hours of live online synchronous course instruction via Elluminate technology.
"The live online sessions allow participants at any location with an Internet connection to benefit from these courses," Dong said.
Students may choose to enroll in a single course or all three. They will receive a certificate upon completion of the courses. Enrollment in each course is limited to 35 participants.
More information about the Food Science and Human Nutrition foundations courses, including enrollment instructions, is available at www.fshn.illinois.edu/foundations. Interested individuals may also contact Dawn Bohn, director of off-campus programs in the Department of Food Science and Human Nutrition at 217-333-0881 or email@example.com.