![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Rutgers University short courses, offered by the NJAES Office of Continuing Professional Education are targeted, applied training opportunities specifically designed to improve your technical, regulatory and creative problem solving skills.
For more information and to register please visit: www.cpe.rutgers.edu/food
Introduction to Food Science
August 10-14, 2009
Learn the fundamentals of food science in 5 days! Working with instructors from the industry as well as faculty from the Rutgers University Department of Food Science, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will leave our program with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products – from food chemistry and food microbiology to nutrition and sensory evaluation.
ServSafe® Manager Training Certification
September 23 and 24, 2009
Food Service Managers need to know food safety and its critical importance as well as be able to share food safety knowledge with their employees. ServSafe® Manager Training is for restaurant and supermarket managers, food service professionals and anyone who is in need of advanced food safety training. Upon completion of the course and applicable exams you will receive ServSafe® Manager Training Certification. Effective January 2010, NJDHSS, Chapter 24 mandate states that a Risk Type 3 food establishment shall have a certified food protection manager on staff.
Sensory Evaluation
October 1 and 2, 2009
Develop your own sensory skills and gain a better understanding of the scientific side of tasting food! Comprehending the science behind the senses, and developing skills which translate to better products and business, will help you understand the consumer and create a successful product that delights many of the senses at once. You will learn how to improve individual sensory skills, examine the pros and cons of different sensory tests, set up testing procedures, evaluate real products, and learn how to evaluate the sensory quality of food products using statistical analysis.
Good Manufacturing Practices
October 13, 2009
Gain the practical knowledge you need to avoid food safety problems and grow a healthy business. Good Manufacturing Practices (GMPs) are a comprehensive program of sanitary and hygienic practices. You will become familiar with the basics of current GMP regulations and guidelines and learn about the importance of controlling environmental hygiene, sanitation and personal hygiene in your facility. You will also take part in a practical, hands-on exercise specifically designed to reinforce these concepts.
Listeria Monocytogenes - Learn how to prevent illness and protect your business
November 17, 2009
Learn about Listeria (L. monocytogenes) and how to successfully implement a reduction program to reduce and prevent Listeria contamination of products. Because the USDA and the FDA both have a zero tolerance policy for Listeria in ready-to-eat foods, make sure you know how to control this deadly pathogen in your processing plant.
HACCP: A Basic Concept for Food Protection
November 18 - 20, 2009
Discover the basic concepts of HACCP so you can develop a thorough plan to better support you and your company. You will be taken through each step in the HACCP system and learn the proper measures for implementing a successful program. This course uses a combination of lecture and small group activities to help you understand the fundamental concepts and be able to combat real world problems through practical applications.
Better Process Control School
December 1 - 4, 2009
Approved by the FDA and the USDA, our 4-day Better Process Control School course will teach you how to avoid potential food contamination scares that evolve from improper packaging and processing. Our BPCS certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. By law, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. Upon Successful completion of this course, including practical exams, Rutgers University will provide you with a certificate of training.
Food Service HACCP
December 10 and 11, 2009
Learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen by attending this course. Whether your food preparation facility is in a school, business, hospital , or corporate center, you will learn how a successful HACCP program and plan implemented, will help control and monitor microbiological hazards.