Feb. 25-26: Ingredient course improves food products

By Angela Lenssen, School of Food Science

GanjyalSEATTLE – Following strong reviews of its inaugural offering, an extension short course on food ingredient technology directed by Washington State University will be presented Feb. 25-26 in Seattle. Registration will open by Nov. 1.

Find more information at http://foodprocessing.wsu.edu/extension/training/food-ingredient-technology/.

A session from the 2014 short course.

The first session was filled to capacity with food industry employees learning how to improve their companies’ products. In the post-course survey, 96 percent said the technical information and networking opportunities will help them in their jobs.

The course provides an overview of major ingredients used in value-added food products. Speakers represent national companies and government agencies. Attendees represent a wide range of food companies from Washington and the nation, including those in research and development, engineering, sales and marketing, regulation, production and quality.

The course was developed and directed by Girish Ganjyal of the WSU/University of Idaho School of Food Science in response to an industry-wide needs assessment that he conducted in spring 2013. The course is sponsored by the Puget Sound Institute of Food Technologists (PSIFT), which also collaborates with Ganjyal to organize the course.

An advisory board will provide guidance as the course grows to serve the food industry. Board members include Pam Vaillancourt with Tate & Lyle Co., Megan Leifson with Luck’s Decorating Co., Richard Meyer with Oberto Brands, Inc., and Kristen Yaney with Starbucks, Inc.

Learn more about WSU’s food processing extension program at http://foodprocessing.wsu.edu.


Girish Ganjyal, WSU School of Food Science, 509-335-5613, girish.ganjyal@wsu.edu