Last Ran: August 10-14, 2009 This Course will run again August 2010.
Description
Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In 5 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 the industry and as well as 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 mine the most valuable seams of a Food Science degree – but in only five days instead of four years! You will leave 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.
Let us help you achieve the skills necessary to better develop, process, manufacture and promote your food products – and gain knowledge that attendees take with them for a lifetime.
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.
Click here for daily course agenda
Click here for testimonials
Click here to register |
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We're proud of the fact that our Introduction to Food Science Courses gives you wealth of knowledge in minimum time. Whether you have a food science degree and need a refresher of fundamentals, or are working in the industry and lack a technical background, our course works for you. Watch this video of comedian “Father” Guido Sarducci speaking about this educational irony.
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Course Agenda
Please see revised agenda below. Course agenda has been revised since original agenda was posted. Please take this into consideration when planning the days you will be attending.
Day 1 - Monday, August 10, 2009
Introduction to Chemical Principles and Flavor
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 important flavor molecules and flavor perception (taste and aroma), develop techniques for flavor profiling and description.
Day 2 - Tuesday, August 11, 2009
Carbohydrates and Proteins
Learn about theories and applications of carbohydrates in food production. Explore structures,
nomenclature, chemical reactions and functions. Analyze the characteristics that carbohydrates and proteins bring to foods and raw materials needed for flavor reactions and nutrients.
Day 3 - Wednesday, August 12, 2009
Color Theory, Color Applied, and Lipids
Learn the scientific basis for the determination of coloration in food and review different types of natural and artificial food coloring. Further discuss the refining of fats and oils, and evaluate the reactions and degradation of lipids.
Day 4 - Thursday, August 13, 2009
Nutrition Theory, Nutrition Applied, Sensory Evaluation and Sensory Applied
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 physiology of sensory perception – including appearance, aroma, flavor and texture – and how these techniques are applied to food industry consumer testing studies.
Day 5 - Friday, August 14, 2009
Food Microbiology Theory and Microbiology Applied
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.
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. See cutting-edge technology and real-world applications of the concepts presented throughout the entire program. Pre-registration required. See registration form. |
| Testimonials
Food Engineer, Fernando Sosa (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.”
R&D Chef, Victor Dell’Aquila (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.”
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Food chemistry and microbiology 
