Introduction to Food Science Course

Event Date: 
Monday, August 19, 2019 to Friday, August 23, 2019
Event Type: 
Non-NEHA Event
Event City: 
New Brunswick
Event State: 
New Jersey

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)

CERTIFIED FOOD SCIENTISTS:
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 25 CH for their participation in this program. For more information, please visit www.ift.org/certification or email ifscc@ift.org.

ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 25.0 NJ Public Health Continuing Education Contact Hours (CEs).

Contact Name: 
Caitlin Brown
Organization: 
Rutgers Office of Continuing Professional Education
Phone: 
848-932-9271
Email: 
ocpe@njaes.rutgers.edu