Food Science and Technology

Food Science and Technology was developed by AIB to fill a training gap that existed in the food processing industry for many years. It is unique for its breadth and design. We brought together many food scientists and industrial technologists and assembled the basic information that provides a well-rounded understanding of the food processing industry.


  1. Introduction
  2. Fundamentals of Food Engineering and Unit Operations
  3. Microbiology
  4. Nutrition
  5. Sensory Evaluation and Food Acceptance
  6. Food Preservation and Shelf-Life Extension
  7. Quality Assurance
  8. Food Sanitation
  9. Food Labeling
  10. Food Additives
  11. Canning Processes
  12. Canning Microbiology
  13. Principles of Dehydration
  14. Drying Processes
  15. Freezing - Basic principles
  16. Freezing Processes
  17. Irradiation
  18. Fermentation
  19. Fruits and Vegetables
  20. Wheat and Flour
  21. Ready-to-Eat Cereals and Snack Foods
  22. Bakery Products
  23. Pasta and Noodle Products
  24. Starches and Gums
  25. Jams, Jellies, and Confectionary Products
  26. Vegetable Fats
  27. Red Meat
  28. Poultry and Egg Products
  29. Fish Products
  30. Milk and Milk Products

Science Primer - for reference, you will not be tested on these lessons

  • Mathematics I - Basic Arithmetic
  • Mathematics II - Applied Math
  • Physics I - Forces, Energy and Matter
  • Physics II - Heat and Temperature
  • General Chemistry
  • Organic Chemistry
  • Biology

Features include: easy-to-read text, numerous illustrations make topics easy to understand and remember, technical details provide in-depth knowledge of each subject, self-check quizzes prior to each test boost your confidence, all lessons include a complete glossary of terms. Seven science lessons are included as a primer for the student to review. The course notebook is a valuable reference when you finish the course.

Enrollments are accepted any time. Upon enrollment students will be shipped all course lessons. Lesson exams are required to be taken online using a computer. Exam instructions will be e-mailed upon enrollment. To receive a document of completion, students must submit an exam for each lesson and maintain an average score of 70% or above.

Time allowed to complete the course: one year
30 lessons, 24.0 CEUs

Technical Requirements:

  • Internet Access
  • E-mail Account (individual work or personal)

AIB International has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).


Food Science and Technology

Upon Enrollment$500.00