Skip Navigation
Department of Food Science

Short Courses

Rutgers University short courses, offered by the NJAES Office of Continuing Professional Education are targeted, applied training opportunities specifically designed to improve your technical, regulatory and creative problem solving skills. For more information and registration please contact the Office of Continuing Professional Education.

Contact:
Suzanne Hills, Suzanne.hills@rutgers.edu
848-932-7234
New Brunswick, NJ (Rutgers University)

Introduction to Food Science Cource

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.

Hear directly from some of our instructors:
Emulsions Video with Dr. Rick Ludescher Food Color Video with Sue Ann McAvoy Food Microbiology Video with Dr. Karl Matthews Food Engineering & Food Processing Video with Dr. Mukund Karwe

Sensory Evaluation

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. The course includes a special visit to the Rutgers University's Food Science Department and their sensory evaluation laboratories. Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

Making Sense of the Numbers: Statistics for Food Scientists

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. Not just for beginners -- even experienced professionals will benefit from this statistical refresher!

HACCP Plan Development for Food Processors

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.

Better Process Control School

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:

  • 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
  • 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

Practical Food Microbiology

In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions.

  • 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