Rutgers University Office of Continuing Professional Education

Culinology® 101 Part III: Basics of Food Processing & Food Systems

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October 29 – 31, 2008

Culinology® is the food industry’s most innovative and cutting edge movement, a blend of culinary arts and food technology. Professionals with this combination of abilities are in demand to create the next generation of exciting, high-quality food products. In today’s competitive food industry, you need to be up-to-date on developments in this growing field.

The Culinology® series can give you the information and skills that you need to rise to the top of your game! This course is the third in a series of four professional technical training programs designed for those in the food product development and food preparation industries, including those preparing to become Certified Research Chefs.

This 3-day course will introduce chefs to the basics of food processing and food systems. Specific topics will include:
●  Low fat, low sugar, and high fat sauces and systems
●  Freezing, frying, dehydration, cook chill, sous vide, retort, modified atmosphere, controlled atmosphere, dry and moist heat cooking, aseptic processing, and a review of the latest food processing technologies

Day 1 - Wednesday, October 29, 2008
●  Low Fat/Low Sugar
●  Refrigeration and Freezing
●  Dehydration
●  Novel Food Processing Methods

Day 2 - Thursday, October 30, 2008
●  Developing High Fat Systems
●  Cook-Chill/Sous Vide
●  Roasting/Baking and Microwave Heating
●  Thermal Food Processing: Pasteurization and Sterilization

Day 3 - Friday, October 31, 2008
●  Modified Atmosphere & Controlled Atmosphere Packaging
●  Aseptic Processing
●  Frying

Rutgers University and the Research Chefs Association have designed this series to be the food industry training standard for anyone involved in food research and development. If you want the skills to be a top-notch food development specialist, this training is the single best place for you to start.

Our course will be especially valuable for you if you are:
●  A chef with little or no food science background who is interested in Culinology®
●  A food research and development professional
●  A corporate or chain restaurant chef interested in technical training
●  Working toward recognition as a Certified Research Chef.

Fees

Online Registration

NOTE: If paying with a PURCHASE ORDER, online registration is NOT available. Please use our Registration by Mail or Fax option below