Washington State University

Food Processing Extension & Research

Food Ingredient Technology

Currently there is no course scheduled.  We update the site regularly, please email Cathy Blood,, to be placed on the email distribution list for notification on the course.

It is generally held the 3rd week in February.

General Course Description

To download flier with program, please click here.

This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of major food ingredients that are used in value-added foods. It provides an overview of the various functionalities of these ingredients, and how they are used in making foods with qualities that are desired by consumers.

DSC_0061The course also details some of the common food systems, their qualities and functionalities of the ingredients that are used in these systems. In addition, the course will also briefly cover the interactions of common processes and ingredients. Finally, the importance of monitoring quality of the raw ingredients and its impact on the process and final product will be highlighted.

There will be plenty of opportunities for the attendees to interact with the speakers.

Who would benefit from this course?DSC_0083

  • New product development professionals
  • R&D, Engineering, Sales & Marketing, Production and Quality personnel
  • Value-added food product development professionals
  • Any food industry professional

Continuing Education Units

We will be offering Continuing Education Units (CEU) all attendees who finish this course.  To receive the CEU, you must attend the entire event, pass a test, and fill out additional paperwork.

FIT  Short Course Registration

Registration: $275/person, Group Rate for 5 or more- $225/person
Late Registration: $325/person
Maximum Seats Available: 50

Lunch, tea, coffee, snacks and course materials will be provided. There is free Parking at the Hotel and registration fee includes a FREE pass to attend the PSIFT Suppliers Night on February 21st.   Continuing Education Units (CEU) available
Please contact Cathy Blood, with any questions.

Payment Policy:
Your registration is not finalized until full payment is received. We accept Visa, MasterCard, and checks for payments.  Course materials will only be available for paid attendees.

Cancellation Policy:
Cancellations will be accepted until February 12, 2017, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy:
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845,


Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

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