Get the Best of a 4-Year Food Science Education in Only 5 Days!
Course Dates & Times
Last Held: August 22-26, 2016
9:00am - 4:00pm on Monday-Thursday (Check in time on Day 1: 8:30am)
9:00am - 12:00pm on Friday, followed by optional tour
Next offering planned for August 2017. Registration will open when course dates are confirmed.
Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training!
Advance your career by attending our food science short course. In minimum time, you will:
Build your value by expanding your range and depth of skills with a quick infusion of targeted food science education.
Learn from the best instructors from both the food industry and Rutgers University, covering key points in food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, microbiology, and processing.
Gain the skills and vocabulary you need to better understand, develop, and promote your food products in a competitive market.
Be introduced to the core competencies that all good food scientists must master. (Our course aligns with the Institute of Food Technologists' Core Competencies in Food Science grid.)
Earn Certified Food Scientist (CFS) recertification contact hours (CH) and NJ Public Health Continuing Education Contact Hours (CEs).
Can't wait until class? Watch video previews of select course topics right now!
|Oil and Water Do Mix!
||Why Use Food Color?
||Controlling Microbial Growth in Food
||The Fascinating World of Food Engineering
To meet your specific needs and goals, this course may be taken as a series of individual one-day sessions or as a complete five-day program. Although most participants attend all five days, we will work with you to customize the course to cater to your individual educational objectives.
To read more about what will be covered in class each day, please click on the headings below.
Day 1: Introduction to Chemical Principles and Lipids (Monday, August 22, 2016)
Explore the structures, properties and functions of food molecules, including polarity, acidity, reactivity (hydrolysis, oxidation, browning) and alkalinity. Learn about the chemical compositions of oils and fats and their roles in food product development and manufacturing. Further discuss the refining of fats and oils, and evaluate the reactions and degradation of lipids.
Day 2: Carbohydrates and Proteins (Tuesday, August 23, 2016)
Analyze the characteristics that proteins bring to foods and raw materials needed for flavor reactions and nutrients. Learn about theories and applications of carbohydrates in food production. Explore structures, nomenclature, chemical reactions and functions.
Day 3: Color Theory/Color Applied, and Flavor/Sensory (Wednesday, August 24, 2016)
Learn the scientific basis for the determination of coloration in food and review different types of natural and artificial food coloring. Through discussion of important flavor molecules and flavor perception (taste and aroma), develop techniques for flavor profiling and description.
Day 4: Nutrition Theory/Nutrition Applied & Food Microbiology Theory/Food Microbiology Applied (Thursday, August 25, 2016)
Explore the principles of human nutrition, including essential macro nutrients, vitamins and minerals. Learn how nutrition plays an integral role in food science, including information on the field of nutraceuticals. Examine the microbes that play critical roles in the food industry, including those involved in fermentation, spoilage and food borne illnesses. Survey factors that influence microbial growth and learn how to implement good manufacturing processes, HACCP and microbial sampling plans.
Day 5: Food Processing and Engineering (Friday, August 26, 2016)
Learn the various operations and systems used to manufacture and process food, and food ingredients, to achieve desired quality and safety. Examples of current and emerging technologies will be described.
Optional Tour (Pre-Registration Required):
Following Friday's half-day lecture, attendees are invited to participate in an optional tour of the facilities and labs that make up Rutgers University's Department of Food Science and the Center for Advanced Food Technology (CAFT). See cutting-edge technology and real-world applications of the concepts presented throughout the entire program. We will also be touring the new New Jersey Institute for Food, Nutrition & Health (IFNH), the organizational hub for interdisciplinary research at Rutgers University. The IFNH embraces a culture of interdisciplinarity that seeks solutions to health problems in the social as well as the biological determinants of health.
"This is a superior suite of courses taught by true subject matter (and industry) experts; I am completing this week with a greater understanding of many core food science principles. An emerging issue for many companies is the sourcing of natural color alternatives; understanding the different properties of color will be a great help to finding solutions in this area."
- Simon Burns, 2015 attendee
Senior Quality Assurance Analyst, Wawa
"The instructors were engaging and explained concepts in a way that everyone could follow, with an emphasis on practical applications that I could take back to work. I will definitely use what I learned about processing, food stability and shelf life when formulating new products."
- Holly Bartido, 2012 attendee
Chemist, Church & Dwight Co., Inc.
"Excellent overview of food science with coverage of all essential topics. I had hoped to get a broad understanding of food science to help me in my legal work advising companies regulated by the USDA National Organic Program. This course met – and exceeded – my expectations."
- Richard D. Siegel, Esq., 2012 attendee
Attorney at Law, Washington, DC
"Great overview of topics. Gives technical background without going too deep."
- James Siacunco
Product Development, Clorox
"Although the sensory and flavor portions were most relevant to me, I found everything useful. I definitely feel much more well-rounded in basic food science now thanks to this class and the knowledge and passion of the instructors."
- Amanda Zadroga-Cantada, 2012 attendee
Applications Assistant, International Flavors & Fragrances, Inc., Dayton, NJ
"The instructors have an excellent feel for what's relevant in the industry and kept the participants engaged. The lipids and protein presentations, in particular, were phenomenal - delivered to perfection. I learned a lot as it pertains to my current research. Great job!"
- Domonique Chennel Ellis, 2012 attendee
Research Scientist / EHS Coordinator, Innophos, Inc., Cranbury, NJ
"The broad overview offered in the Introduction to Food Science class is beneficial to anyone with a career in a food-related field. The instructors were engaging, informative and interactive. The overall content was good but I found the flavor, color and sensory presentations -- especially learning about coloring regulations and sensory testing methods -- to be most useful."
- Amanda Seelhorst, 2009 attendee
Account Manager in Fragrance, Firmenich, Plainsboro, NJ
"It is a great course. The applied information helped me understand the concepts."
- Ravinder Kingra, 2013 attendee
Lecturer, Food & Beverage Management Operations, Cornell University
Photo credit: Cornell University Photography
"I will use everything from this class in my job. In fact, after taking a few food short courses at Rutgers, if I were to do it all again, I would have gone to school here."
- Emily Lopez, 2012 attendee
Quality Professional, Barilla America, Inc., Bannockburn, IL
"I took this class to narrow the knowledge gap between the food scientists and myself and it helped. I learned a lot about flavor, sensory, lipids and carbohydrates, but I probably got the most out of the microbiology portion. It will help me to re-evaluate the sanitation processes in our pilot plant."
- James Wilson, 2012 attendee
R&D Technician, Alouette Cheese USA, New Holland, PA
"As a marketer, I often take for granted why our scientists do what they do. This course has given me a better understanding and appreciation of the science behind food. Each session was to the point, and the applicability of everything came together nicely, from chemistry to biology, nutrition to manufacturing. I'm more comfortable with food science now!"
- Angela Niepielko, 2015 attendee
Marketing Specialist, IFF
"The most useful topic for me was mechanism of preservations, or at the very least how they work. It gives me a more fundamental understanding regarding what preservative to use and when/why."
- Gerardo Paz, 2015 attendee
Beverage Applications Technician, Symrise Flavors
Read More Course Reviews from Introduction to Food Science Attendees
Food Science Technician (2015 attendee):
"I learned so much this week that I feel 4 years of college would have been a waste of money. Food Science has so many segues that it's impressive to see how it's not only the science of food -- it's so much more. The program is designed to provide the essential material that you may need in your work."
Flavor and Applications Senior Lab Assistant (2015 attendee):
"This is a very interesting and useful program for anybody in the food industry. It covers a lot of areas for the food processing! I will definitely recommend this program for my colleagues and friends."
Fernando Sosa, Food Engineer (2008 attendee) took our course to jump-start his career:
“I really liked the overview and the course helped me understand the industry in a much more in-depth form. I still use some of the material I learned during the course today. [For example], the bacteria information for hygiene purposes and the aroma part was memorable, to say the least.”
Victor Dell’Aquila, R&D Chef (2008 attendee) was impressed by all he learned in one class:
“Introduction to Food Science was well worth the time and effort—especially for people with limited time and a lot of responsibilities. The amount of knowledge gained in such a short time was amazing…. I have called upon the information learned in class countless times-- as well as understanding more fully what I read in the trade magazines and formal papers.”
Valerie Frances, MPH Nutrition, Standards Division, USDA-AMS-National Organic Program (2010 attendee):
"I really loved the class and wanted more....Thanks so much for a well put together class! I now have to put together a training for my whole program here summarizing the salient points of the course which is a challenge I am looking forward to."
Amanda Hewitt, Product Development Manager, Nelson Farms (2010 attendee):
"I had a WONDERFUL time at the series of classes. The professors were all knowledgeable AND personable AND good speakers. It is usually hard to get all three from my experience."
Kim Smith, TDC Process Engineer- Process R&D, Campbell Soup Company (2010 attendee):
"The course was very beneficial to me since I work daily with Product Developers on new / existing products. It has provided the tools I need to understand the science behind our products."
|Additional Course Details
Looking for some additional information before making the decision to attend our food science course? Click the headings below to learn more about this unique learning opportunity!
By attending this course you will:
- Gain an appreciation of the scope and breadth of the field of Food Science.
- Improve understanding of fundamental chemistry of foods and the major molecular components of foods including proteins, carbohydrates and lipids.
- Improve understanding of the science of food color, food flavor, nutrition, sensory evaluation and food microbiology.
- Gain insight into the application of all these areas of food science to improve food safety and quality.
Meet Your Instructors
President and Chief Operating Officer, Flavor Dynamics, Inc.
Mukund Karwe, PhD
Professor, Dept. of Food Science and Dean of International Programs, Rutgers University
Alan King, PhD
Adjunct Professor, Dept. of Food Science, Rutgers University
Mallory Koenings, PhD
Post-Doctoral Associate, New Jersey Institute for Food, Nutrition and Health, Rutgers University
Richard Ludescher, PhD
Professor, Dept. of Food Science and Dean of Academic Programs, School of Environmental and Biological Sciences, Rutgers University
Karl Matthews, PhD
Professor, Department Chair, Dept. of Food Science, Rutgers University
Senior Regulatory Scientist, Sensient Colors LLC
Apostolos Pappas, PhD
Research Manager and Fellow, Johnson & Johnson
Who Should Attend?
Past participants have included:
- Food Technologists
- Research and Development Engineers and Technicians
- Flavor Technicians
- Technical Sales Managers and Purchasing Agents
- Quality Assurance/Quality Control Personnel
- Regulatory Advisors
- Product Development Technicians and Managers
- Labeling Coordinators
- Process Control Technicians
Continuing Education Credits
The August 22-26, 2016 offering of this course was approved for the following credits. We will reapply for similar credits the next time the course runs, but we cannot guarantee credit approval for future offerings.
In addition to 2.5 Rutgers CEUs, this food science training course is approved for the following credits:
CERTIFIED FOOD SCIENTISTS:
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 25 CH for their participation in this program. For more information, please visit www.ift.org/certification or email firstname.lastname@example.org.
ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 25 NJ Public Health Continuing Education Contact Hours (CEs). NOTE: Must attend all five (5) days of the program in order to receive the full 25 CEs.
|Early Registration Fee (before 8/8/16):
||Registration Fee (after 8/8/16):
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Substitutions are permitted. View cancellation policy.
Continental breakfast and lunch will be provided to you at no additional cost.
NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.
GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.
Food Science Auditorium
65 Dudley Road, New Brunswick, NJ 08901
Directions, Parking Information & Map
Parking permit required for this location (will be provided to registrants).
This class is being held on Cook Campus. If you are searching for local accommodations, please visit our Local Hotel Accommodations page.
Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.
Sorry, registration is not currently available for this course.
Would you like to be notified when the next offering is scheduled?
Here are 3 convenient ways to be added to our mailing list:
1. Click here to join our mailing list (please reference "Introduction to Food Science" or Course Code LF0201)
2. Call us at 848-932-9271, select option 3
3. E-mail us at email@example.com
If you are a Rutgers' Master of Business and Science (MBS) Program student, CLICK HERE for elective options.
|Program Questions? Contact Us!
Senior Program Coordinator: Dalynn Knigge, 848-932-7315
Administrative Assistant: Bianca Scardina, 848-932-7316
|Attention U.S. Veterans
All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.