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Introduction To Food Science

Principles and Recent Advances August 11-15, 2008
… is YOUR food product safe, desirable and profitable?

Office of Continuing Professional Education

Introduction To Food Science August 11 - 15, 2008
IS YOUR FOOD PRODUCT SAFE, DESIRABLE AND PROFITABLE?

Developing products that are the newest, healthiest, highest quality, best priced and most desirable – the ones that the public wants – is your key to your success. To do this effectively and efficiently, you need to understand the science of food so you and your company can ensure that the products you are developing and promoting are safe and will sell. Through a combination of in-depth classroom lectures and hands-on demonstrations and exercises, you will learn the fundamentals of food science and while being introduced to cutting edge concepts, technologies and practices used in today’s food industries. Whether you are looking to move up in a food-related industry or take the first step toward a new career, our world-class team of instructors will give you the information you need succeed. Just ask any of the more than 1,500 people who have attended in the past — this program will help you to gain the skills necessary to better develop, process, manufacture or promote your food products. To meet your specific needs and goals, this course may be taken as a series of individual one-day sessions or as five-day program. The following pages summarize the topics offered during each class day.

WHO SHOULD ATTEND?
Our course has become the gold standard for food industry professionals. Past participants have included:
• • • • • • •

Quality assurance/Quality control personnel Flavor technicians Technical sales managers and purchasing agents Regulatory advisors Product development technicians and managers Labeling coordinators Process control technicians

PAST PARTICIPANTS SAY …
“I would highly recommend this course to anyone in the food industry regardless of what type of product is being produced. The instructors did a great job of giving examples and relating concepts across the industry.” - 2004 “Instructors had a passion for topics which was infectious with the class.” - 2007 “Difficult subject matter was presented well.” - 2007

FACULTY COORDINATOR
Dr. Donald W. Schaffner is the Extension Specialist in Food Science and Professor at Rutgers University and director of Rutgers Center for Advanced Food Technology. Dr. Schaffner’s continuing education programs have trained thousands of food industry professionals in food science, food microbiology, HACCP and the shelf life of foods. His area of expertise is food microbiology with special interests in predictive microbiology and quantitative risk assessment. He holds a Ph.D. in Food Science from the University of Georgia.

INVITED SPEAKERS
• • • • • • • • •

Carol Christensen, Monell Chemical Senses Center Dolf DeRovira, Flavor Dynamics, Inc. Alan H. King, Ph.D., Hydrocolloid Technology Consulting Kathleen Keller, Ph.D., New York Obesity Research Center Paul Lachance, Ph.D., Rutgers University Richard Ludescher, Ph.D., Rutgers University Penny Martin, Warner Jenkinson Karl Matthews, Ph.D., Rutgers University Sharon Melton, Ph.D., University of Tennessee

See inside for Program Agenda!

Introduction to Food Scie
DAY 1 – Monday, August 11, 2008

Introduction to Chemical Principles and Lipids
Explore the structures, properties and functions of food molecules, including polarity, acidity, reactivity (hydrolysis, oxidation, browning) and alkalinity. Learn about the chemical compositions of oils and fats and their roles in food product development and manufacturing. The afternoon discussion is on the refining of fats and oils and the reactions and degradation of lipids. DAY 2 – Tuesday, August 12, 2008

Nutrition Theory, Nutraceuticals and Proteins
Explore the principles of human nutrition, including essential macronutrients, vitamins and minerals and learn how nutrition plays an integral role in food science. The morning program will also include information on recent advances in the field of nutraceuticals. The afternoon discussion will cover specific topics including the characteristics that carbohydrates and proteins bring to foods and raw materials needed for flavor reactions and nutrients. DAY 3 – Wednesday, August 13, 2008

Color Theory, Color Applied, and Flavor
Learn the scientific basis for the determination of coloration in food; review the different types of natural and artificial food coloring. The afternoon presentation on flavor will include information on important flavor molecules, flavor perception (taste and aroma) and techniques for flavor profiling and description.

For information on this and other Food Science, Safety and Training courses, visit our website at http://www.cpe.rutgers.edu

cience - Program Agenda
DAY 4 – Thursday, August 14, 2008

Carbohydrates and Sensory Evaluation
Learn about the theories and applications of carbohydrates in food production. Explore structures, nomenclature, chemical reactions and functions. In the afternoon, examine the physiology of sensory perception, including appearance, aroma, flavor and texture and how these techniques are applied to food industry consumer testing studies. DAY 5 – Friday, August 15, 2008

Food Microbiology Theory and Microbiology Applied
Examine the microbes that play critical roles in the food industry, including those involved in fermentation, spoilage and food borne illnesses. Presentations will introduce factors that influence microbial growth, how to implement good manufacturing processes, HACCP and microbial sampling plans. As part of this day’s program, attendees are invited to participate in an optional tour of facilities and labs that make up Rutgers University’s Department of Food Science and the Center for Advanced Food Technology. Here you will see cutting-edge technology and real-world applications of the concepts presented throughout class. Please pre-register on registration form.

OTHER COURSES OF INTEREST
Culinology 101 - Workshops for Chefs
Part 2 - Safety, Regulations, Packaging and Sensory Evaluation of Food August 6 - 8, 2008 Course Code: LF0602CB09 Part 3 - Basics of Food Processing and Food Systems October 29 - 31, 2008 Course Code: LF0602CA09 Sensory Evaluation September 22 and 23, 2008 Course Code: LF0606CA09 4-Day Better Process Control School November 17 - 20, 2008 Course Code: LF0703CA09

Registration Information Registration Information
Online: www.cpe.rutgers.edu Phone: (732) 932-9271 Monday - Friday (8:00 am - 4:30 pm) Fax: (732) 932-8726; Available 24 hours Mail: Registration Desk New Jersey Agricultural Experiment Station Office of Continuing Professional Education Rutgers University; 102 Ryders Lane; New Brunswick, NJ 08901-8519 Payment Policy All students must have prearranged for payment to be admitted to the class (purchase order, check, Visa, MasterCard, American Express or money order). Please make checks payable to: Rutgers University Cancellation Policy Registrants may withdraw from the course with a full refund minus a $75 processing fee provided our office is notified at least three business days prior to the start of the course. Beyond that time, registrants may be responsible for the full registration fee if they register but do not attend. Substitutions are permitted. Course cancellations WILL NOT be broadcast on the radio! Course Confirmation, Schedule and Travel Information Course fee includes continental breakfast and lunch each day and all course materials. Class will run from 9:00am - 4:00pm daily except for Friday, August 15, when class will end at 12:30pm for the start of the optional tour. Registrants will receive a confirmation packet including map and directions to course location. Out-of-town registrants will receive additional information on lodging and transportation options. New Brunswick is located approximately 45 minutes from Newark Liberty International Airport, 90 minutes from Philadelphia International Airport and two hours from JFK and LaGuardia airports in New York City.

Registration Form
INTRODUCTION TO FOOD SCIENCE: August 11 - 15, 2008 Course Code: LF0201CA09 Name_________________________________________________________ Job Title ______________________________Key Code________________
found on mailing label

Company______________________________________________________ Address_______________________________________________________ Zip ____________ City____________________________ State__________ Work #______________________ Evening#_________________________ Cell #________________________ Fax #____________________________ Email_________________________________________________________ Program Fee: (before 7/28/08) ___ $1,455 for entire program ___ $1,305 for 4 days ___ $985 for 3 days ___ $755 for 2 days ___ $395 for 1 day Program Fee: (after 7/28/08) ___$1,475 for entire program ___$1,375 for 4 days ___$1,025 for 3 days ___$795 for 2 days ___$445 for 1 day I will attend on the following dates: ___Mon.- Fri., Aug. 11-15 ____Wed., Aug 13 ___Mon., Aug. 11 ____Thurs., Aug 14 ___Tues., Aug. 12 ____Fri., Aug 15 ___I will attend the optional tour of the Food Science laboratories ___Check, money order or purchase order enclosed for $_________ ___Charge my credit card:_____ MasterCard ____Visa ____ Am Ex Card#____________________________________ Exp. Date____________ _____________________________________________________________ Signature of Cardholder Zip code of billing address _____________________________________________________________ Print Name Multiple Discount Fees ___$1,385 for entire program ___$1,195 for 4 days ___$965 for 3 days ___$685 for 2 days ___$375 for 1 day

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