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Education & Training NCFST offers graduate and short courses for credit, continuing education and training opportunities, as well as, symposium, seminars and workshops. NCFST houses the Illinois Institute of Technology’s graduate program in food safety, food technology and food process engineering, offering Master of Science (M.S.) degrees in Food Safety and Technology and in Food Process Engineering and professional degrees (MAS) in Food Safety and Technology and in Food Process Engineering. Designed to develop expertise in food safety and technology for food science and management positions in both the private and public sectors, the programs have flexible structures. Students may attend part-time or full-time, on campus or at distance learning sites. The educational program also includes a seminar series open to students, members and industry professionals. Certificate programs are offered in Food Safety and Technology and in Food Process Engineering, and NCFST is also developing a certificate course in food process authority. Get a downloadable Graduate Program briefing in PDF format. Fall Semester Courses with NCFST IIT’s Fall 2008 semester begins August 21 and ends December 13, 2008. The following courses are offered at the National Center for Food Safety and Technology, Moffett Campus: FST/FPE 505 — Food Microbiology Microorganisms of importance to food safety, spoilage and food fermentations. Principles of occurrence and control. Importance of sanitation and prevention of public health problems. Microbiological contaminants and methods for their detection. Mechanisms of microbial inactivation. (3-0-3) FST/FPE 506 — Food Microbiological Laboratory This laboratory will cover basic microbiological techniques and safe laboratory practices. Includes introductory food microbiology; isolation of pathogenic bacteria; spoilage microorganisms; fermentation; environmental monitoring; rapid microbiological identification tests; and sporeformers. (0-3-3) FST/FPE 522 — Advanced Food Process Engineering Process calculations for food processing methods such as canning, aseptic processing, ohmic heating, microwave processing and pulsed energy processing. Extrusion techniques in food processing. Discussion of new food processing techniques and safety implications. Prerequisite: Food Process Engineering or permission of the instructor. (3-0-3) FST/FPE 524 — Fundamentals of Food Science This course covers the central food science issues encountered with storage and processing of all major American food commodities including meats, grains, confections, vegetables, eggs, dairy. It will review the relevant chemistry, physics and engineering required to understand common food-related unit operations such as drying, freezing, sterilization and radiation treatment of foods. An introduction to microbial and chemical issues of food quality and safety will also be covered. (3-0-3) |
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