UNIVERSITY PARK, Pa. -- Food industry newcomers and other professionals can get a primer on the unique demands of food manufacturing through "Fundamentals of Food Science," a short course being offered by Penn State's College of Agricultural Sciences, Feb. 16-20 at the Atherton Hotel in State College.

The four-day course is for engineers and scientists with limited experience in the food industry or with no formal food science education, to quickly familiarize them with core concepts of food microbiology, chemistry, physics, engineering, flavor, packaging and nutrition. The topics and sessions have been specially chosen to aid entry-level engineers, chemists and biologists to make a successful transition to food manufacturing. Mid-career professionals also will benefit from the short course.

Penn State food science faculty will help participants develop a better understanding of food manufacturing systems, food science vocabulary and basic food science concepts. Hands-on sessions will cover food science case studies, food microbiology and safety, food sensory analyses and methods and food chemistry.

Registrations will be accepted until Feb. 2. Attendees paying with a credit card can register on the Web at http://conferences.cas.psu.edu. For registration fees and other information, contact the Office of Conferences and Short Courses by phone toll-free at 877-778-2937, at 814-865-8301 or by e-mail at shortcourse@psu.edu. EDITORS: For more information on course content, contact Koushik Seetharaman at 814-865-5644 or by e-mail at koushik@psu.edu.

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Gary Abdullah Office 814-863-2708 FAX 814-863-9877