Making Sense of the Numbers:
Email: email@example.com Web: www.cpe.rutgers.edu
Ph: 732.932.9271 Fax: 732.932.8726
102 Ryders Lane New Brunswick, NJ 08901-8519
Rutgers, The State University of New Jersey
NJAES Office of Continuing Professional Education
FULL registration - $1,395 before 8/5/13
Introduction to Food Science $1,195 - four days $995 - three days
Statistics for Food Scientists
New Jersey Agricultural August 19 - 23, 2013 $795 - two days $395 - one day only September 25, 2013
Course Code: LF0201CA14 $395 before 9/11; $425 after Course Code: LF0607CA14
Rutgers University invites you to transform, broaden and update your Day 1 - Monday, August 19, 2013
food science skills with this highly focused, practical training. With or Introduction to Chemical Principles & Lipids Register with SENSORY EVALUATION
without a food science background, you will expand your range and Explore the structures, properties and functions of food molecules,
and save $100 off each individual course!
depth of food science skills. Working with the best instructors from including polarity, acidity, reactivity (hydrolysis, oxidation, browning) and
industry and academia, move through key points of food science as well alkalinity. Learn about the chemical composition of oils and fats and their
as the most valuable components of a Food Science degree – with your roles in product development and manufacturing. Discuss the refining of
Poorly conceived experiments produce bad data, which leads to wrong
choice of one-day sessions or the complete five-day program! fats and oils, and evaluate the reactions and degradation of lipids. conclusions and market failure. All product developers -- from chemists
to QA specialists -- should understand how insightful and intelligent
August 19 - 23, 2013 “Introduction to Food Science was well worth the time and effort -- Day 2 - Tuesday, August 20, 2013
Carbohydrates & Proteins data is produced. Refresh your knowledge of fundamental concepts and
especially for people with limited time and a lot of responsibilities. The applications of statistics in food science with this case-based approach.
amount of knowledge gained in such a short time was amazing… I have Learn theories and applications of carbohydrates in food production.
called upon the information learned in class countless times.” Explore structures, nomenclature, chemical reactions and functions.
Analyze the characteristics that proteins bring to foods and the raw Taught by statistical specialists from Kraft General Foods, this one-day
___ $395 for 1 day
___ $795 for 2 days
___ $995 for 3 days
___ $1,195 for 4 days
___ $1,395 for entire program
Program Fee (on/before 8/5/13)
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AUGUST 19 - 23, 2013
INTRODUCTION TO FOOD SCIENCE
Victor Dell’Aquila, Research and Development, Chef
materials needed for flavor reactions and nutrients. intensive course will teach both beginners and experienced professionals
the delicate art and science of mixing food and numbers. Gain a better
Charge to my credit card
Check, money order or Purchase Order
Making Sense of the Numbers: By attending our program, you will: Day 3 - Wednesday, August 21, 2013 understanding of common applications of statistics in
• Gain an appreciation of the scope and breadth of the field of FS Color Theory/Applied & Flavor/Sensory food science.
Statistics for Food Scientists • Improve your understanding of the fundamental chemistry of foods
and the major molecular components of foods including lipids,
Learn the scientific basis for the determination of coloration in food and
review different types of natural and artificial food coloring. Through
discussion of important flavor molecules and flavor perception (taste and “This course has helped me understand the numbers I look at and
September 25, 2013 carbohydrates and proteins aroma), develop techniques for flavor profiling and description. evaluate daily. All aspects of the program will be taken back and applied
• Improve your understanding of the science of food color, food flavor, to my job. [The] excellent instruction would be beneficial to much
Day 4 - Thursday, August 22, 2013
nutrition, sensory evaluation and food microbiology more than just food scientists – quality control/assurance, production
Nutrition Theory/Applied & Food Microbiology Theory/Applied supervisors and managers would all benefit from what Making Sense of
• Gain insight into the application of all these areas of food science to
Mastercard AMEX Discover
Explore principles of human nutrition, including essential macro
the Numbers provides!” Mark Hayden, Director, Global Quality Assurance,
Program Fee (after 8/5/13)
___ $445 for 1 day
___ $845 for 2 days
___ $1,045 for 3 days
___ $1,245 for 4 days
___ $1,445 for entire program
improve food safety and quality
Sensory Evaluation nutrients, vitamins and minerals. Learn how nutrition plays an integral Heartland Sweeteners, LLC, Carmel, IN
• Plus, you’ll meet other food industry professionals from around the role in food science, including nutraceuticals. Microbes play a critical
country – a great networking opportunity!
September 26 - 27, 2013 role in fermentation, spoilage and foodborne illnesses. Survey factors
that influence microbial growth and learn how to implement good Featured Topics include:
Who should attend? Food Technologists, R&D Engineers and manufacturing processes and microbial sampling.
Technicians, Flavor Technicians, Technical Sales Managers and • Descriptive Statistics and Graphics
Purchasing Agents, QA/QC Personnel, Regulatory Advisors, Product Day 5 - Friday, August 23, 2013 (half-day) • Sampling
Development Technicians and Managers and Labeling Coordinators. Food Processing & Engineering • Gage Repeatability and Reproducibility Studies
See inside for additional training! Learn the various operations and systems used to manufacture and
• Statistics Process Control (SPC)
New Brunswick, NJ
process food, and food ingredients, to achieve desired quality and safety.
Permit No. 153
“The course was very beneficial to me since I work daily with
• Analysis of Variance (ANOVA)
I will attend:
___ Thurs, 8/22
___ Fri, 8/23
Examples of current and emerging technologies will be described.
___ Mon, 8/19
___ Wed, 8/21
___ Tues, 8/20
Product Developers on new / existing products. It has provided the
Office of Continuing Professional Education tools I need to understand the science behind our products.” Kim Smith, An optional tour of the Rutgers University’s Department of Food Science
• Design of Experiments (DOE)
TDC Process Engineer-Process R&D, Campbell Soup Company and the Center for Advanced Food Technology facilities will be available at
the conclusion of day five. Pre-registration required. See registration form.
www.cpe.rutgers.edu/food Office of Continuing Professional Education www.cpe.rutgers.edu/food
HACCP Plan Development ATTENTION NEW JERSEY HEALTH OFFICERS AND
Continuing Education . . .
Sensory Evaluation Sensory Evaluation
732.932.9271 | www.cpe.rutgers.edu
Better Process Control School Practical Food Microbiology 732.932.9271 | www.cpe.rutgers.edu HEALTH SPECIALISTS:
for Food Processors December 5 and 6, 2013 Rutgers University, NJAES, Office of Continuing Professional Education has
September 26 and 27, 2013 September 2 - and 14, 2012 November 19 - 21, 2013
October 13 4, 2013
been approved by the New Jersey Department of Health and Senior Services
as a provider of NJ Public Health Continuing Education Contact Hours (CEs).
$395 before 9/2; $425 after Course Code: LF0607CA13 $995 before 11/5; $1,095 after Course Code: LF0703CA14 $795 before 11/21; $825 after Course Code: LF0401CA14
$795 before 9/12; $845 after Course Code: LF0606CA14 $895 before 9/18; $945 after Course Code: LF0403CA14 Introduction to Food Science - 25.25 CEs
Statistics for Food Scientists - 5.00 CEs
No company can afford to have a sub-standard Hazard Analysis Critical According to FDA regulations, each processor of low-acid and acidified If you develop, process, distribute or sell food for a living, there is a bare
Register with STATISTICS FOR FOOD SCIENTISTS Sensory Evaluation - 13.25 CEs
Control Point (HACCP) plan. This hands-on course teaches you how to low-acid canned foods, including pet foods, must operate with a trained minimum you need to know about food micro:
and save $100 off each individual course! HACCP - 18.00 CEs
write and implement an intelligent and effective HACCP plan. Because supervisor on hand at all times. Similar USDA/FSIS regulations and Better Process Control School - 21.25 CEs
you learn HACCP planning best by doing it, you will actually write a plan training requirements are in place for thermally processed meat and • WHICH pathogens are most likely to cause trouble in your food;
Practical Food Microbiology - 11.75 CEs
The sensory quality of a food product is the single most important factor in class. poultry products. These regulations are designed to prevent public health • WHEN and WHY they threaten the safety of your product and
influencing its success in the marketplace. You can increase the chances problems in these types of food products. customers; and, Please contact Bianca Scardina for additional information!
of a product’s success in today’s competitive food and pharmaceutical Working in small groups, through hands-on exercises, you will complete, Phone: 732-932-9271 x.643
markets if you understand and can measure the sensory quality of foods. Better Process Control School (BPCS) teaches the practical • HOW to best manage and control the risks posed by these
discuss and critique worksheets to:
applications of the principles underlying these regulations, including: organisms.
In this program, you will review the pros and cons of different sensory • Conduct a hazard analysis
• Aseptic processing and packaging systems If you have never taken a food micro class, Dr. Donald Schaffner and
tests, examine testing procedures, and evaluate real products. You will • Identify critical limits for each control point
• Retort operations Dr. Karl Matthews, respected professors from the Rutgers University 4 CONVENIENT WAYS TO REGISTER
develop the practical skills necessary to set up your own discrimination • Describe monitoring procedures and corrective actions
• FDA Guidelines and regulation compliance Department of Food Science will teach you the most critical points for
tests and create testing protocol, apply real test procedures and interpret • Define your methods for verifying that your system is working
• Microbiology of thermally processed foods food safety applications. Even if you have, you will learn when and how
what the results mean for your product. •
Create methods for validating that your product is safe
Clarify the necessary components for a successful plan • Principles of thermal processing to use powerful – but often abused and misunderstood -- tests, tools ( Phone: 732.932.9271, M-F 8AM - 4:30PM.
Please have your VISA, Mastercard, Discover or AMEX number ready.
• Food plant sanitation and models that were not on the market just five years ago.
Through hands-on demonstrations, you will also learn how to evaluate • Develop implementation procedures for your plan
• Container closure evaluations
the sensory quality of food products using statistical descriptive analysis.
A background in statistics is NOT required. Using easy-to-learn steps, you Under the guidance of Donna Schaffner, a gifted and seasoned This program is specifically designed for supervisors, quality control
Learn to make better choices by understanding the limits and
applicability of data produced as well as the danger of starting with ill-
Fax: 732.932.8726, 24 Hours. Please include credit card information
or copy of your check, money order or purchase order with your fax.
will be taught how to perform statistical tests and then progress to more HACCP plan developer, implementer, and instructor, you will learn technicians and line workers involved in thermal processing, acidification, considered assumptions!
complex assessment techniques. how to gather and organize the information you need, so you don’t retort operations, aseptic processing and packaging and container closure
get overwhelmed by the process. Microbial Ecology: Food safety depends on understanding what Mail: Registration Desk, NJAES Office of Continuing Professional
evaluation programs at facilities that produce or handle low-acid and
acidified canned foods. conditions encourage microbial growth and what inhibits it. Education, Rutgers University, 102 Ryders Lane, New Brunswick, NJ
Register for Sensory Evaluation, to receive “a greater understanding of Over the course of three days, you will learn these key insights: 08901-8519. Please make check payable to: Rutgers University
Pathogens – Gram-negative: The FDA/USDA are hustling to better
the scientific side of tasting food” ... “the presenters [are] great and very • The difference between a control point and a critical control point “BPCS was extremely informative! I learned a ton of information ... and I understand Shiga-toxin producing E. coli (STEC) and Salmonella.
knowledgeable in the subject matter.” Past Attendees •
How to conduct an insightful hazard analysis of your food process
Proper flow charting of your process
look forward to applying my new learning at work.” 2011 Attendee
Pathogens – Gram-positive: Listeria monocytogenes has plagued Web: www.cpe.rutgers.edu/food
• The importance of plan prerequisites many food manufacturers; we focus on ecology and control.
Applicable FDA/USDA/FSIS regulations Payment Policy - All students must have prearranged for payment
Who Should Attend? • Intelligent recordkeeping and documentation Spoilage: Yeast and mold are major culprits in food spoilage. Learn how to be admitted to the class (purchase order, check, VISA, Mastercard,
• Food/Beverage professionals involved in evaluation of products • How to organize the information needed for your plan Effective May 15, 1979 to detect and identify them in food processing facilities. Discover, American Express or money order).
• Food/beverage marketers or production employees • The key difference between verification and validation • 21 CFR 108 - Emergency Permit Control
• The importance of safe food production for consumption • 21 CFR 113 - Thermally Processed Low-Acid Foods Current Food Safety Issues: Get the latest on the worst outbreaks to Refunds - You may withdraw from this course with a full refund
• Product researchers and developers Packaged in Hermetically Sealed Containers hit the news and consumers’ GI tracts. (minus a processing fee) provided our office is notified at least
• Quality control and quality assurance specialists • 21 CFR 114 - Acidified Foods three (3) full working days prior to the start of the course. Beyond that
HACCP Plan Development provided a “comprehensive overview of what Testing: A good test done wrong can be more dangerous than no
• Conducters of consumer preference/acceptance tests Effective June 19, 1987 testing at all. Know the uses and abuses of microbial testing. time, registrants may be responsible for the full registration fee.
HACCP is, and how to implement a HACCP plan” ... “it got me to rethink • 9 CFR 318.300 - Entry into Official Establishments; Substitutions are welcomed.
• Lab technicians and managers
[our] process and look at things differently.” Past Attendees Reinspection and Preparation of Products Predictive Models & Quantitative Risk Assessment: Tools of
• Marketing managers and research support staff
• 9 CFR 381.300 - Poultry Products Inspection Regulations quantification are continually expanding in power and applicability.
www.cpe.rutgers.edu/food Office of Continuing Professional Education www.cpe.rutgers.edu/food Office of Continuing Professional Education www.cpe.rutgers.edu/food