Introduction to Food Science Course

Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training!

Advance your career by attending our food science short course. 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.

Learn from the best instructors from both the food industry and Rutgers University, covering key points in food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, microbiology, and processing.

Gain the skills and vocabulary you need to better understand, develop, and promote your food products in a competitive market.

Be introduced to the core competencies that all good food scientists must master. (Our course aligns with the Institute of Food Technologists' Core Competencies in Food Science grid.)

Earn Certified Food Scientist (CFS) recertification contact hours (CH) and NJ Public Health Continuing Education Contact Hours (CEs).
Location: New Brunswick, USA
Date: 8/20/2018 - 8/24/2018
Company: Rutgers University
Target Audience:
Cost: $1,595.00
Course Type:
Further Information:

Consumer Research for Craft Brewers

Acquire skills for conducting market research and how to turn those results into fact-based selling presentations. Learn how to assess your position against the competition and how to identify which flavors and sensory attributes really click with your target audience. You will explore how to develop and test new labels, names, packages, or containers that will communicate your brand’s personality and appeal to your customers.
Location: Davis: Sudwerk Brewing Company, 2001 2nd St., Suite 5, USA
Date: 9/5/2018 - 9/5/2018
Company: UC Davis Extension
Target Audience: Beginner
Cost: $450
Course Type: Consumer Methodology
Further Information: You must be 21 years of age or older to enroll and attend.
CCBA members eligible for a discount.

Sensory Evaluation

Course includes hands-on working demo with Excel!

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods.

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.

Through lectures and hands-on demonstrations, you will:

Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products.
Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product.
Learn how to evaluate the sensory quality of food products using statistical descriptive analysis.
Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques.
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!

NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists on September 28, 2018.
Location: New Brunswick, USA
Date: 9/26/2018 - 9/27/2018
Company: Rutgers University
Target Audience:
Cost: $945.00
Course Type:
Further Information:

Making Sense of the Numbers: Statistics for Food Scientists

Don’t be baffled by food statistics! This statistical refresher will benefit beginners and experience professionals alike.

In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.

Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas.

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.

Featured Topics include:

Descriptive Statistics and Graphical Interpretation
Analysis of Variance (ANOVA)
Statistical Process Control (SPC)
Gage Repeatability and Reproducibility
Statistical Design of Experiments (DOE)
NOTE: Understanding sensory qualities is another important way you can increase a food product's chance of success. Maximize your training time at Rutgers and attend our 2-day Sensory Evaluation class immediately before taking this class!
Location: New Brunswick, USA
Date: 9/28/2018 - 9/28/2018
Company: Rutgers University
Target Audience:
Cost: $395.00
Course Type:
Further Information:

Applied Sensory and Consumer Science Certificate Program

The Applied Sensory and Consumer Science Certificate Program consists of graduate professional-level courses approved by the Academic Senate at UC Davis. Each student will complete four courses, 10 weeks each, 160 hours of instruction, and earned 16 units of academic credit. A letter grade of C or better is required to earn the certificate.

• Foundations of Sensory Science
• Sensory Evaluation Methods
• Consumer Testing Methods
• Applications of Sensory and Consumer Science Principles

Location: University of California, Davis, USA
Date: 10/1/2018 - 9/15/2019
Company: UC Davis Extension
Target Audience: Not Applicable
Cost: $8,585
Course Type:
Further Information: This program requires that you have successfully completed a college level statistics course.

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