![[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 20-24, 2012
Transform, broaden and update your food science skills with this highly focused, practical training. With or without a food science background, in just five days, you will build your value by expanding your range and depth of skills with a quick infusion of targeted food science education. Working with the best instructors from industry as well as faculty from the Rutgers University Department of Food Science, you will move through the key points of food science - chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and microbiology. You will mine the most valuable seams of a Food Science degree – with your choice of individual one-day sessions, or through the complete five-day program! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products
Making Sense of the Numbers: Statistics for Food Scientists - September 12, 2012
In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced. This one-day intensive refresher course is taught by one of the food industry’s most experienced statistical specialists who knows the delicate art and science of mixing food and numbers. Refresh your knowledge of fundamental concepts and gain a better understanding of common applications of statistics in food science through our case-based approach.
Sensory Evaluation - September 13-14, 2012
Great food products delight many senses all at once. Build your own sensory skills by developing a greater understanding of the science of aroma, taste, color and texture of food. Review the pros and cons of different sensory tests, examine testing procedures, and evaluate real products. Develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product. Through hands-on demonstrations, you will also learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
HACCP Plan Development for Food Processors - October 10-12, 2012
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 - November 27-30, 2012
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.
Practical Food Microbiology - December 6-7, 2012
Microbial contamination can occur at almost any stage in the process of food production, storage or preparation. To prevent it, you need to understand why and how microorganisms develop in food—and how to eliminate them. In this three-day course, learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions.