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, March 14-18 At The Atherton Hotel In State College.

The five-day course is intended to help engineers and scientists with limited experience in the food industry. This course will provide an intensive orientation to core food science concepts such as microbiology, chemistry, physics, engineering, flavor, packaging and nutrition. Upon completion of the course, participants may successfully transition into food manufacturing. Plant managers, chefs and food service personnel also can 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 product development principles. Hands-on sessions will cover food science case studies, food microbiology and safety, food sensory analyses and methods, and food chemistry. The new, problem-based learning emphasis of the program allows participants to learn by blending theoretical, practical and experiential sessions.

Registrations will be accepted by mail, fax or online transaction through Feb. 28. 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 at 814-865-8301 (or toll-free at 877-778-2937) or by e-mail at shortcourse@psu.edu.

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EDITORS: For more information on course content, contact Koushik Seetharaman at 814-865-5644 or by e-mail at koushik@psu.edu.

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