Home > Food Safety Training and Food Science Courses > Introduction to Food Science
register now button

register by mail/fax button

Join Our Mailing List button


Bookmark and Share

Introduction to Food Science Short Course

Course Code: LF0201CA15

Get the Best of a 4-Year Food Science Education in Only 5 Days!

Our class introduces you to the core competencies all good food scientists must master. 
Click here
 to download the Institute of Food Technologists’ Core Competencies in Food Science grid!

Dates & Times

August 18-22, 2014
9:00am-4:00pm (last day ends at 12:00pm, followed by optional tour)
Check in time on Day 1: 8:30am

Description

Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. 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.

Working with the best instructors in industry and universities, 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.

Holly Bartido, Introduction to Food Science Attendee"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.

Richaed Siegel, Introduction to Food Science Attendee"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

Amanda Zadroga-Cantada, Introduction to Food Science Attendee"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

Domonique Chennel Ellis, Introduction to Food Science Attendee"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

Amanda Seelhorst, Introduction to Food Science Attendee"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

Emily Lopez, Introduction to Food Science Attendee"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

James Wilson, Introduction to Food Science Attendee"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


Click here for Daily Course Agenda

Click here for Learning Objectives

Click here for Testimonials

Click here for Recertification Credits

Download Brochure (PDF)


The Fascinating World of Food Engineering
Get a taste of what you'll learn on Day 5.

Food Engineering Lecture by Mukund Karwe



Oil and Water Do Mix!
Get a taste of what you'll learn on Day 1.

Food Chemistry Lecture by Rick Ludescher

Specific topics will include: Past participants have included:
  • Food chemistry and microbiology
  • Why foods behave the way they do
  • The roles of proteins, fats and carbohydrates in food production
  • Food safety: The do's and dont's
  • The science of sensory evaluation
  • How to put taste and aroma to work for you
  • Nutritional foods and nutricueticals (A growing field!)
  • 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
Fees

Early Registration Price (before 8/4/14):
5 Day: $1,495
4 Day: $1,295
3 Day: $1,095
2 Day: $795
1 Day: $395

Registration Price (after 8/4/14):
5 Day: $1,545
4 Day: $1,345
3 Day: $1,145
2 Day: $845
1 Day: $445

Substitutions are permitted. View cancellation policy.

Meals

Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or special needs, please alert us at least 1 week in advance of the course date so that we may accommodate you.

Location

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).

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.

Register
register now button
register by mail/fax button
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.

Learning Objectives

By attending this course you will:

  1. Gain an appreciation of the scope and breadth of the field of Food Science.
  2. Improve understanding of fundamental chemistry of foods and the major molecular components of foods including proteins, carbohydrates and lipids.
  3. Improve understanding of the science of food color, food flavor, nutrition, sensory evaluation and food microbiology.
  4. Gain insight into the application of all these areas of food science to improve food safety and quality.
Featured Topics

Day 1 - Monday, August 18, 2014
Introduction to Chemical Principles and Lipids
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 - Tuesday, August 19, 2014
Carbohydrates and Proteins
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 - Wednesday, August 20, 2014
Color Theory/Color Applied, and Flavor/Sensory
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 - Thursday, August 21, 2014
Nutrition Theory/Nutrition Applied and Food Microbiology Theory/Food Microbiology 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 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 - Friday, August 22, 2014
Food Processing and Engineering
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 future technologies will be described.

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.

Testimonials

Holly Bartido, Chemist, Church & Dwight Co., Inc. (2012 attendee) will apply her new knowledge on the job:
"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."

Richard D. Siegel, Esq., Attorney at Law (2012 attendee):
"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."

Amanda Zadroga-Cantada, Applications Assistant, International Flavors & Fragrances, Inc. (2012 attendee):
"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."

Domonique Chennel Ellis, Research Scientist / EHS Coordinator, Innophos, Inc. (2012 attendee):
"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!"

Emily Lopez, Quality Professional, Barilla America, Inc. (2012 attendee):
"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."

James Wilson, R&D Technician, Alouette Cheese USA (2012 attendee):
"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."

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."

Recertification Credits

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 25.25 NJ Public Health Continuing Education Contact Hours (CEs).

Photos from the Class