Full Semester Courses
“Food Engineering Fundamentals and Processes,” a core course (4 credits) in the graduate curriculum of the Department of Food Science, Rutgers University: Simultaneously taught via live video conferencing to students at PepsiCo (NY), Quakeroats (IL), and MARS (NJ).
“Thermal and Non-thermal Processing of Foods,” an advanced graduate course (3 credits) in the Department of Food Science, Rutgers University.
“Processed Foods: Good and Bad,” a Freshman Byrne Seminar course.
Short Courses (for industrial clients)
“Food Engineering Principles, Practice and Problem Solving ”
“Food Engineering for Non-Engineers.”
“Baked Snack Foods,” Reading Bakery Systems, Reading, Pennsylvania .
“Extrusion Technology ”
“Dehydration”, and “New Food Processing Technologies,” in Culinology for Chefs .
Short Courses (for teachers)
“The Science of Food: A Bridge Connecting Secondary, Postsecondary, and Higher Education ”
“Rutgers Summer Institute in Food Science for High School Science Teachers.”