I currently teach two courses to assist you in studying for the CRC Exam. The courses include:

Food Science Basics covers Chemisty Basics, Water and Solutions, Carbohydrate, Lipids, Proteins, Additives, Nutrition, Labeling and Packaging.

Food Processing Basics covers Government Regulation, Spoilage and Pathogen Control, FSMA, GMPs and HACCP, Shelf Life Extension, Heat Preservation, Refrigeration, Freezing and Drying, “Newer” Processing Methods, and Commercialization, Food Testing & Sensory.

Click on the title to learn more about each class.