Food Safety

Statistics for Food Scientists

This one-day intensive refresher course is led by Frank Rossi, one of the food industry's most experienced statistical specialists and an expert in the delicate art and science of mixing food and numbers. Through a case-based approach, he and his colleague Viktor Mirtchev will refresh your knowledge of fundamental statistical concepts and help you gain a better understanding of the common applications of statistics in food science.

Sensory Evaluation

Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class. This course includes a special visit to the Rutgers University Food Science Department and a tour of their sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the classroom!

Introduction to Food Science Course

Day 1: Introduction to Chemical Principles and Lipids (Monday, August 19, 2019)
Day 2: Carbohydrates and Proteins (Tuesday, August 20, 2019)
Day 3: Color Theory/Color Applied and Food Microbiology Theory/Food Microbiology Applied (Wednesday, August 21, 2019)
Day 4: Nutrition Theory/Nutrition Applied and Flavor/Sensory (Thursday, August 22, 2019)
Day 5: Food Processing/Engineering (Friday, August 23, 2019)