Rutgers University Office of Continuing Professional Education

Culinology® 101 Part II: Food Safety, Packaging and Sensory Evaluation

Last Ran: August 6 – 8, 2008
8:30am - 5:00pm

Next class to be determined

Culinology® is the food industries 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 second in a series of four professional technical training programs designed for those in the food product development and preparation industries, including those preparing to become Certified Research Chefs. In this three-day workshop, our team of experienced industry experts will help you explore the basics of food safety, food packaging and the importance of sensory evaluation techniques. Specific topics will include:

HACCP (Hazard Analysis Critical Control Points): Including good manufacturing practices, various food borne pathogens and how to keep your products safe for your customers.

Packaging and Shelf Life Extension: Basic introduction to packaging, including materials, methods, testing, real world modeling, modified atmosphere packaging, abuse testing, and consumer deliverables.

Sensory Test Methods: The rationale and methods for sensory analysis of foods, determination of appropriate testing methods and practical applications.

Day 1 – Wednesday, August 6, 2008
● GMP’s, HACCP, Sanitary Practices, & 7 Basic Principles
● Pathogens and Food Safety
● Man-made Contaminants in Foods
● Naturally Occurring Hazards in Foods

Day 2 – Thursday, August 7, 2008
● Packaging and Shelf Life
● Government Regulations and Labeling
● Health and Well-Being
● Biotechnology: Pros and Cons

Day 3 – Friday, August 8, 2008
● Introduction to Sensory Science (all day session)

Rutgers University and the Research Chefs Association have designed this series to be the 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.

Online Registration

Sorry! On-line registration is not currently available.

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 the course name or course code )
2. Call us at 732-932-9271
3. E-mail us at ocpe@njaes.rutgers.edu

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