Rutgers University is offering the following Continuing Professional Education courses:
Introduction to Food Science Short Course
August 17-21, 2015
9:00am-4:00pm
Food Science Auditorium
65 Dudley Road, New Brunswick, NJ 08901
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. Complete the full five-day program or select any combination of individual sessions to fit your professional development needs:
Day 1: Chemical Principles and Lipids
Day 2: Carbohydrates and Proteins
Day 3: Color, Flavor and Sensory
Day 4: Nutrition and Food Microbiology
Day 5: Food Processing and Engineering
More information: http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
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Sensory Evaluation
September 23-24, 2015
8:30am-4:30pm
University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product. Through hands-on demonstrations, you will also learn how to evaluate the sensory quality of food products using statistical descriptive analysis. A background in statistics is NOT required. Using easy-to-learn steps, you will be taught how to perform statistical tests and then progress to more complex assessment techniques. The sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you understand and can measure the sensory quality of foods. More information: http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
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Statistics for Food Scientists
September 25, 2015
8:30am-4:30pm
University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.
Featured Topics include: Descriptive statistics and graphics, Sampling, Gage Repeatability and Reproducibility Studies, Statistics Process Control (SPC), Analysis of Variance (ANOVA), Regression, Design of Experiments (DOE). This one-day intensive refresher course is led by one of the food industry's most experienced statistical specialists who knows the delicate art and science of mixing food and numbers. He and his colleague will help refresh your knowledge of fundamental concepts and gain a better understanding of common applications of statistics in food science through our case-based approach. Not just for beginners -- even experienced professionals will benefit from this statistical refresher. More information: http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
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HACCP Plan Development for Food Processors
November 4-6, 2015
9:00am-4:30pm
University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company. Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety. This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods. Participants who successfully complete this program will receive a certificate of completion affixed with the IHA seal. More information: http://www.cpe.rutgers.edu/courses/current/lf0403ca.html
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Better Process Control School
November 11-13, 2015
8:30am-5:00pm
Cook Student Center
59 Biel Rd, New Brunswick, NJ 08901
Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.
According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations. Topics to be presented include: Aseptic processing and packaging systems, Retort operations, FDA Guidelines and regulation compliance, Microbiology of thermally processed foods, Principles of thermal processing, Food plant sanitation, Container closure evaluations. The course has been specifically designed for supervisors, quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Upon successful completion of the course and several exams (with a minimum passing score of 70%), you will be granted a certificate of training from Rutgers University.
More information: http://www.cpe.rutgers.edu/courses/current/lf0703ca.html