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Introduction to Food Science

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Synopsis: Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In minimum time, you will build your value by expanding your range and depth of skills with a quick infusion of targeted food science education.
Start Time: Monday, August 18, 2014 9:00 AM
End Time: Friday, August 22, 2014 4:00 PM
Location: Food Science & Nutritional Sciences Building West
Address: 65 Dudley Road
Campus: George H. Cook
Room: Food Science Auditorium
City, State, Country: New Brunswick, NJ US
Fee: See website
Sponsor: Rutgers Office of Continuing Professional Education
Category: Workshop, Course
Web Site:
Contact Name: Dalynn Knigge
Contact Email:
Contact Phone: (732) 932-9271 ext. 622
Additional Information:

Working with the best instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will mine the most valuable seams of a Food Science degree but in only five days instead of four years! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products -- from food chemistry and food microbiology to nutrition and sensory evaluation.

Let us help you achieve the skills necessary to better develop, process, manufacture and promote your food products and gain knowledge that attendees take with them for a lifetime.

To meet your specific needs and goals, this course may be taken as a series of individual one-day sessions or as a complete five-day program. Although most participants attend all five days, we will work with you to customize the course to cater to your individual educational objectives.

Specific topics will include:

  • Food chemistry and microbiology
  • Why foods behave the way they do
  • The roles of proteins, fats and carbohydrates in food production
  • Food safety: The do's and dont's
  • The science of sensory evaluation
  • How to put taste and aroma to work for you
  • Nutritional foods and nutricueticals (A growing field!)
Target Audience: General Public