Food Ingredient Technology

General Course Description

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_0061Food Safety Modernization Act (FMSA) poses new challenges for all Food producers. It adopts a holistic, field to fork philosophy, encompassing ingredient acquisition, product development, manufacture and through quality surveillance.  This course will provide useful information about the FSMA regulations with more specifics on the Preventive Controls for Human Food (PCHF) Rule. The course will highlight important aspects of food safety and their considerations for ingredient sourcing, product and process development. Incorporating food safety aspects early in the product development phase will help Companies in complying with these regulations. This course will be useful for product developers, QA/QC professionals and production professionals.

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.

Registration: $250/person,
Group Rate for 5 or more- $225/person, please contact Cathy Blood to register for group rate
Maximum Seats Available: 50

Lunch, tea, coffee, snacks and course materials will be provided. There is free parking at the Bellevue Hilton Hotel and registration fee includes a FREE pass to attend the PSIFT Suppliers Night on February 27th.

Please contact Cathy Blood, blood@wsu.edu with any questions regarding registration.
Please contact Girish Ganjyal, girish.ganjyal@wsu.edu, with any questions regarding content.

Program* Schedule

8.00 a.m. to 8.15 a.m.       Introductions and Kick-off

8.15 a.m. to 8.30 a.m.      Importance of Food Safety Considerations in Product Development Process

 Girish Ganjyal, Washington State University, Pullman, WA

8.30 a.m. to 9.30 a.m.     Introduction to FSMA Regulations: An ingredients perspective

Claudia Coles, WSDA, Olympia, WA

 Coffee Break – 15 min (Coffee and Tea Provided)

9.45 a.m. to 10.30 a.m.   Supply Chain Considerations for Food Ingredients

                        Amy Wise, Starbucks, Seattle, WA

10.30 a.m. to 11.30 a.m. Ingredient Food Safety from a Suppliers Perspective

Simon Poppelsdorf, Bell Flavors & Fragrances, North Brook, IL

Lunch Break – 30 min (Box Lunches Provided)

12.00 p.m. to 1.00 p.m.   Allergens and Food Ingredients: Important Aspects (or other)

       Girish Ganjyal, Washington State University, Pullman, WA

1.00 p.m. to 2.00 p.m.   Ingredients from Foreign Suppliers: What you need to know?

Bob Bauer, NAFFS, Neptune, NJ

 Coffee Break – 15 min (Coffee and Tea Provided) 

2.00 p.m. to 3.00 p.m.      Ingredient Food Safety from a Suppliers Perspective: Starches and Proteins

Kellie Campbell, Ingredion Incorporated, Indianapolis, IN

3.00 p.m. to 4.00 p.m.      Validation and Verification of Processes

Gerardo Morantes, Buhler, Inc.

4.00 p.m. to 4.45 p.m.      Panel Discussion (Q&A with the day’s speakers)

4.45 p.m. to 5.15 p.m.   Certificates, Evaluations, Raffle Drawings, and Adjourn

* PS: There may be minor changes in the schedule.

This FIT training generally takes place during the end of February.  If you wish to be placed on our email distribution list to be notified of the training, please contact Cathy Blood, blood@wsu.edu.

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 10 days before the event, 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, blood@wsu.edu.