Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
You can face the most rigorous challenges of the modern food industry successfully with the right training
— and Rutgers University is the right place to get it! We continually update and redesign our courses to give you
the skills and insights you need to operate successfully in the food industry. With topics ranging from food
microbiology and engineering to flavor chemistry and evaluation, Rutgers’ short courses are not simple academic
exercises — they are targeted, applied training opportunities specifically designed to improve your technical,
regulatory and creative problem solving skills.
Today’s food industry professionals need a good balance of skills and practical knowledge in order to remain
competitive and communicate complex information to consumers.
Discover the benefits that your colleagues have gained by attending these programs, including:
● Exposure to nationally-acclaimed instructors recruited from Rutgers University’s Department of Food Science, the
food industry and regulatory agencies who possess a broad knowledge of their subject, a depth of practical
experience and instructional creativity.
● A tight focus on helping you build the skills that are valued and rewarded most highly in the food industry.
● Continually updated course content that addresses emerging topics, new technologies and product innovations.
See inside for detailed information on our Fall 2008 courses.
Additional information can be found on our website at http://cpe.rutgers.edu
Sensory Evaluation
September 22 & 23, 2008
Fee: $755 Multi Discount Fee: $725 Late Fee: $795 (9/8/08)
Course Code: LF0606CA09
What is it that makes you really enjoy certain You will learn how to develop your own sensory skills, examine
foods? Is it taste? Is it the aroma? Is it the the pros and cons of different sensory tests, set up testing
procedures, and evaluate real products. You will develop real
appearance? test procedures and interpret what the results mean for your
Taste, smell and appearance are everything when it comes to product.
the success of your food products. When a customer is
dissatisfied even the most well-made product is doomed to sit You will also learn how to evaluate the quality of food products
on store shelves. This is the reason why a thorough sensory using statistical analyses. Don’t worry, a background in
evaluation, a scientific process which uses the senses of real statistics is NOT required! Using easy-to-learn practice
people to measure the quality and acceptability of food products, techniques, you will learn to perform simple statistical tests and
is vital to your food company’s survival. how to progress to more complex assessment techniques.
Our sensory evaluation workshop will help you create products The course includes a special visit to the Rutgers University’s
that people want to buy! Sensory evaluation will show you how to Food Science Departments and their sensory evaluation
take advantage of the latest techniques to ensure that your laboratories. Here you will learn about cutting-edge food
products will succeed in the marketplace. related research and the innovative sensory evaluation
techniques currently practiced there.
Successful food processing and food service businesses depend on Our instructional team will analyze several case studies of recent food
the use of safe and sanitary practices. With our expert instructional poisoning incidents, focus on the microorganisms that caused them,
team and focus on real-world case studies, this workshop may be present recommendations for their control, and introduce the topic of
your best opportunity to gain the practical knowledge you need to food bioterrorism and new FDA requirements for addressing it.
avoid food safety problems and grow a healthy business!
If your personnel are not knowledgeable about and committed to using
Good Manufacturing Practices (GMPs) are a comprehensive GMPs, even the most expensive equipment and the best written
program of sanitary and hygienic practices. You will become familiar HACCP programs are worthless. The FDA has also recently
with the basics of current GMP regulations and guidelines and learn implemented new regulations that address the threat of food
about the importance of controlling environmental hygiene, bioterrorism. Is your company in compliance?
sanitation and personal hygiene in your facility. You will also take
part in a practical, hands-on exercise specifically designed to
reinforce these concepts.
Culinology® is the food industry’s most innovative and cutting For more information on other sessions in the Culinolgy®,
edge movement, a blend of culinary arts and food technology. workshops series, contact the Research Chefs Association at
Professionals with this combination of abilities are in demand to (678) 303-3017.
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 preparation industries, particularly those preparing to
become Certified Research Chefs. “Culinology®, Defining the Future of Food®, and Research
Chefs Association (RCA) are registered tradmarks, service
This 3-day course will introduce chefs to the basics of food
marks, and trade names of the Research Chefs Assocation.”
processing and food systems. Topics include: low fat, low
sugar, high fat services and sauces and systems, freezing,
frying, dehydration, cook chill, sous vide, retort, modified
atmosphere, controlled atmosphere, dry and moist heat
cooking, aseptic processing, and new food processing methods
such as irradiation and hot water submersion tunnels.
HACCP: Basic Concept for Food Protection
November 5-7, 2008
Fee: $915 Multi Discount Fee: $855 Late Fee: $955 (10/22/08)
Course Code: LF0403CA09
Is your canned food product vulnerable to food By law, each processor of these types of foods must operate with
contamination? Registering for our four-day Better Process a trained supervisor on hand at all times. The Food and Drug
Control School can help you reduce your possible exposure to Administration's regulations in 21 CFR 108, 113, and 114 became
liability. This course has been specifically designed for effective May 15, 1979. These regulations are designed to
supervisors, line workers involved with retort operations, aseptic prevent public health problems in low-acid and acidified low-acid
processing and packaging system operators and container canned foods. The Better Process Control School provides the
closure inspectors at facilities that produce or handle low-acid and practical application of the principles set forth by these
acidified canned foods. regulations. These FDA regulations also apply to low-acid canned
pet foods.
Guided by our expert instructional team, the Grocery
Manufacturers/Food Products Association (GMA/FPA) and Similar regulations and training requirements, 9 CFR 318.300 and
experts from the food industry, this four-day program satisfies the 381.300 for thermally processed meat and poultry products, were
requirements specified in both the FDA and USDA regulations. implemented by the U.S. Department of Agriculture's (USDA)
After successfully completing the course and several exams, you Food Safety and Inspection Service (FSIS) on June 19, 1987.
will be granted a certificate of training from Rutgers University and
become registered.
Foodborne illness doesn't always make the headlines, but it With proper HACCP Training, through the application of HACCP
remains a real and serious risk. If you are in the food service principles, you can identify, control and monitor microbiological
business, the last thing you need is a sick customer! There are hazards as part of your everyday practices with better results than
hundreds of opportunities for problems to occur during the food any other food safety program currently in use.
preparation process. How can you ensure that your food products This two-day course will train you in the concepts of a HACCP
and your customers are safe? plan and give you the skills to develop a plan for your
The Hazard Analysis Critical Control Point (HACCP) System organization. Through presentations by food safety experts,
makes it simple. HACCP gives you and your employees a examination of real world case studies and participation in group
comprehensive, easy-to-follow system to identify and prevent exercises, you will learn how to improve your food service
potential sources of food contamination. Whether your food processes and practices and prevent food borne disease
preparation facility is in a school, business, hospital, corporate outbreaks before they happen.
center or anywhere else, HACCP can help you keep your clients Topics to be presented:
and customers safe.
● Introduction to food microbiology
HACCP is a systematic approach to the identification and ● Food borne illnesses: characteristics and controls
assessment of risk severity and the control of the biological, ● Controlling the growth and spread of harmful microorganisms
chemical and physical hazards associated with a particular food ● Major hazards and critical control aspects
production process or practice. business practices with better ● Approaches to risk assessment
results than any other food safety program currently in use. ● Introduction to product flow analysis
Instructional Staff
Doris Aldridge, Campbell Soup Company Tom Montville, Rutgers University
Dolf DeRovira, Flavor Dynamics, Inc. Hans Schade, High Result Solutions
Siliva King, McCormick & Company, Inc. Eric Sparks, Park 100 Foods, Inc.
William Manley, NJ Department of Health and Senior Services Frank Rossi, Kraft General Foods
For more testimonials on these and other courses listed, please visit our website at http://cpe.rutgers.edu
- Office of Continuing Professional Education -
Nonprofit Organization
US Postage
PAID
New Brunswick, NJ
NJAES Office of Continuing Professional Education Permit No. 153
Rutgers, The State University of New Jersey Please register me for the following course(s):
102 Ryders Lane • New Brunswick, NJ 08901-8519
Ph: (732) 932-9271 • Fax: (732) 932-8726 • Email: ocpe@njaes.rutgers.edu Course Name Date Fee
.
Name Name Tag
.
Job Title Employer
Mailing Address .
.
Zip City State
METHOD OF PAYMENT
Work Home Fax
[ ] Check, money order or purchase order
Cell E-mail
[ ] Charge to my credit card
[ ] Visa [ ] MasterCard [ ] AMEX
Card Holder’s Name (printed) .
Signature of Cardholder .
Card# .
Exp. Date Billing Zip .