Food Science and Food Safety Training Short Courses: Summer-Fall 2013

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					                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Making Sense of the Numbers:

                                                                                                                                                                                                                                                                                                                                                                   Email: Web:
                                                                                                                                                                                                                                                                                                                                                                   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

                                                                                                                                                                                                                                                                                                                          Mailing Address
                                                                                                                                                                                                                                                                                                                                            Job Title
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                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
   Experiment Station
                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Course Code: LF0201CA14                                                                                                                      $395 before 9/11; $425 after              Course Code: LF0607CA14

  Introduction to
                                                                                                                                                                                                                                                                                                                                                                                                                                                   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,

                                                                                                                                                                                                                                                                                                                                                        Name Tag
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     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

   Food Science
                                                                                                                                                                                                                                                                                                                                                                                                                                                   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)
                                                 or by fax 732.932.1187 or phone 732.932.9271.
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                                                                                                                                                                                                                                                                                                                                                                                          AUGUST 19 - 23, 2013
                                                                                                                                                                                                                                                                                                                                                                                          INTRODUCTION TO FOOD SCIENCE
                                                                                                                                                                                                                                                                                                                                                                                                                                                                Victor Dell’Aquila, Research and Development, Chef

                                                                                                                                                                                                                                                                                                    Course Code
                                                                                                                                                                                                                                                                                                    ADDITIONAL COURSES:
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                       Exp. Date
                                                                                                                                                                                                                                                                                                                                                                                                                                                     •	 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

                                                                                                                                                       CSV Code

                                                                                                                                                                                                                                                                                                                                                                                                                                                   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

                                                                                                                                                                                                                                                                                                                                                                                                                          Nonprofit Organization
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      •	 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

                                                                                                                                                                                                                                                                                                                                                                                                                              US Postage
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      •	 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)
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      •	 Regression

                                                                                                                                                                                                                                                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Office of Continuing Professional Education                                         
                                                                                                HACCP Plan Development                                                                                                                                                                                                                  ATTENTION NEW JERSEY HEALTH OFFICERS AND
                                                                                                                                                                                                                                                                                                                                 Continuing Education . . .
                     Sensory Evaluation                                                             Sensory Evaluation
                                                                                                                                                                 732.932.9271 |
                                                                                                                                                                           Better Process Control School                                                    Practical Food Microbiology                                          732.932.9271 | HEALTH SPECIALISTS:
                                                                                                                                                                                                                                                                                                                                      REGISTERED ENVIRONMENTAL
                                                                                                  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:
                                                                                      •	   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.

                                                         Office of Continuing Professional Education                                                                                Office of Continuing Professional Education                                        

Description: During Summer and Fall 2013, Rutgers is offering Food Science and Food Safety training courses for food industry professionals. Introduction to Food Science, Sensory Evaluation, Statistics for Food Scientists, HACCP Plan Development for Food Processors, and Practical Food Microbiology are among the available training opportunities. These courses have been specifically designed to improve attendees’ technical, regulatory and problem solving skills in order to help them succeed in the food industry. For more information, visit