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  • Food: Join Our Mailing List | Rutgers NJAES Office of Continuing Professional Education
    Got Questions Call or Email Us First Name Last Name Job Title Company Address 1 Address 2 City State Zip Country Phone Number Fax Number Email I want to receive course announcements by select all that apply Email Mail Fax Interest Area select all that apply Retail Food Safety Food Service Commercial Food Production Food Product R D Quality Assurance General Food Science Knowledge How did you hear about us

    Original URL path: http://www.cpe.rutgers.edu/food/contact.html (2014-06-13)
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  • Sensory Evaluation: A Food Science Short Course | Food Science and Food Safety Training | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    assigned parking lot Therefore we strongly recommend that you use the directions we provide Cook Campus Center 202s 59 Biel Rd New Brunswick NJ 08901 Directions Parking Information Map Parking permit required for this location will be provided to registrants Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register NOTE If paying with a PURCHASE ORDER please register by mail or fax Attention U S Veterans All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill For more information about the GI Bill click here Course Agenda Discrimination Tests Since there is no universal test method each problem must be thoroughly analyzed before a specific test method is selected Come learn the discrimination test methods designed to determine whether there is a perceived difference between samples Descriptive Analysis Learn the analysis method models used to determine specific issues Learn the types of panels issues involved in the development of program what to demonstrate and the specific description analysis methods Consumer Testing Procedures and Issues Learn the methods used to assess consumer responses to products product ideas and specific product characteristics that give a snapshot of the potential success of a product Statistical Discussion Learn the statistical analysis of rating scale data how to monitor the sensory panelist performance how to design and analyze discrimination tests how to sample serve order designs product formulation designs and methods relating variables Don t worry a background in statistics is NOT required Sensory Data Relations Learn why it s important to validate data how to validate it using different testing methods and understand the product the processes and the consumer response Flavor Descriptive Terminology and Time Intensity Measurement Learn the different flavor profiles methods different descriptive terminology and how flavor is enhanced by the environment The key to making a food taste great Making the product delight many of the senses at once Recent Developments in Sensory Research Learn the most recent developments in the field of Sensory Research Specialized topics will be discussed such as the genetics of bitter taste insights into individual taste worlds Tour of Rutgers University Sensory Lab Take a tour of the Rutgers University Sensory labs Ask questions and see research related to concepts just learned in the classroom See for yourself the innovative sensory evaluation techniques currently being practiced here Meet the Instructors Faculty Coordinator Dolf DeRovira Flavor Dynamics Inc President and Chief Operating Officer Dolf remains active in the development of new flavor products at his company He holds a joint patent with the Monell Institute in Philadelphia and has taught courses on flavor descriptive nomenclature and flavor technology He is past President of the Society of Flavor Chemists and the Chemical Sources Association and remains an

    Original URL path: http://www.cpe.rutgers.edu/courses/current/lf0606ca.html (2014-06-13)
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  • Making Sense of the Numbers: Statistics for Food Scientists | Food Science Training | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    cancellation policy Meals Continental breakfast and lunch will be provided to you at no additional cost NOTE If you have any dietary restrictions or special needs please alert us at least 1 week in advance of the course date so that we may accommodate you Location GPS systems may not recognize campus addresses Even if they take you to the correct building they will not take you to the assigned parking lot Therefore we strongly recommend that you use the directions we provide Cook Campus Center GH Cook Room 59 Biel Rd New Brunswick NJ 08901 Directions Parking Information Map Parking permit required for this location will be provided to registrants Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register NOTE If paying with a PURCHASE ORDER please register by mail or fax Attention U S Veterans All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill For more information about the GI Bill click here Instructors Frank Rossi Kraft Foods Research and Development Associate Director of the Applied Quantitative Sciences Department Frank supports product development efforts for Kraft s divisions and consults internally with the Operations Quality and Marketing Research Organizations Frank has also held statistical consulting positions with General Foods Corporation and Campbell Soup Company He has authored publications on the statistical aspects of product testing He obtained a BS in Mathematics and an MA in Statistics from Pennsylvania State University Viktor Mirtchev Kraft Foods Research and Development Senior Statistician in the Global Statistics Department Viktor supports product

    Original URL path: http://www.cpe.rutgers.edu/courses/current/lf0607ca.html (2014-06-13)
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  • HACCP Plan Development for Food Processors | A HACCP Food Safety Training Course offered by Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    we provide Ralph Geiger Turfgrass Education Center 20 Indyk Engel Way North Brunswick NJ 08902 Directions and Parking Information Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register NOTE If paying with a PURCHASE ORDER please register by mail or fax Attention U S Veterans All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill For more information about the GI Bill click here About the Instructors Course Director Donna F Schaffner MS is Associate Director of Food Safety Quality Assurance Training at Rutgers University Food Innovation Center South in Bridgeton NJ Ms Schaffner has extensive industry experience working in USDA and FDA processing plants with 20 years working as a Food Safety Consultant and HACCP specialist and has taught HACCP Microbiology Food Defense and other Food Safety related classes at Rutgers University and other schools Currently Ms Schaffner develops customized employee training programs for food processors to successfully implement HACCP plans improve 3rd party audit scoring and meet the increasing requirements of regulations Ms Schaffner also leads a team of food industry professionals who offer inspections training customized solutions to food safety problems in processing plants and Chairs a monthly Q A Roundtable meeting for the New Jersey Food Processors Association Bryan DiMenna MS is a Food Safety Microbiologist with experience helping many food companies resolve complex spoilage investigations sanitation issues and develop customized HACCP plans Bryan is currently National Technical Sales Director for Eurofins a state of the art food pharmaceutical dairy and environmental testing laboratory with locations all over the world Utilizing his background in biology chemistry immunology Mr DiMenna has helped world class companies solve complex food safety issues pioneered revolutionary developments in sanitation and has also taught classes in various New Jersey colleges for a number of years Richard M Ritota MS is Program Manager of the Food and Drug Safety Program New Jersey Department of Health and Senior Services The Program regulates and inspects wholesale and retail foods bottled water dairy seafood shellfish and wholesale drug manufacturing and distribution and conducts over 400 inspections annually for the USFDA under a cooperative agreement The Program also has an active food emergency preparedness and response project and a community outreach project Mr Ritota is the author of over 36 publications and serves on several Councils Committees and Commissions including the Toxics in Biota Committee NJ Infrastructure Advisory Council NJ Aquaculture Council and the Interstate Environmental Commission What Students Say About Instructor Donna Schaffner Very knowledgeable and patient Able to keep interest and class on track John Upton 2009 attendee The instructor was well experienced and knowledgeable Food Scientist 2010 attendee Made the class interesting and informative Production professional 2010 attendee Have this person teach more classes

    Original URL path: http://www.cpe.rutgers.edu/courses/current/lf0403ca.html (2014-06-13)
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  • Better Process Control School | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    workers involved in retort operations aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low acid and acidified canned foods Upon successful completion of the course and several exams with a minimum passing score of 70 you will be granted a certificate of training from Rutgers University Don t take our word for it see what past attendees say about the class View Recertification Credits Download Brochure PDF Fees Early Registration Fee 995 00 Register on or before November 5 2014 and save Registration Fee 1 095 00 After November 5 2014 Substitutions are permitted View cancellation policy Meals Continental breakfast and lunch will be provided to you at no additional cost NOTE If you have any dietary restrictions or special needs please alert us at least 1 week in advance of the course date so that we may accommodate you Location GPS systems may not recognize campus addresses Even if they take you to the correct building they will not take you to the assigned parking lot Therefore we strongly recommend that you use the directions we provide Holly House 130 Log Cabin Rd North Brunswick NJ 08816 Directions Parking Information Map Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register NOTE If paying with a PURCHASE ORDER please register by mail or fax Attention U S Veterans All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill For more information about the GI Bill click here Testimonials Collected from Course Evaluations 2008 2010 Here s What Past Attendees Got Out of the Class An understanding of equipment operation and critical functions of that equipment required to ensure food safety essential in identifying capable suppliers Contract Manufacturing Account Manager 2010 attendee Microbiology sanitation aseptic packaging closures flexible packaging and measurement of free chlorine in product contact cooling water M Battell Quality Assurance Manager 2010 attendee Differences between FDA and USDA requirements B Denver Supervisor 2010 attendee Retort info I can sign off on paperwork now Production Supervisor 2010 attendee Better understanding of complex process Able to communicate at a higher level with operators Registered Environmental Health Specialist 2010 attendee I learned what back pressure actually is and now I can talk intelligently about it K Brinkley Aseptic Process Operator 2009 attendee Course provides solid foundation for any professional involved in thermal processing of food Detailed thermal processing procedures and why they are important I will use in new product development initiatives E Van Gunst Process Engineer 2009 attendee How pH affects the potency of some disinfectants Quality Control Professional 2009 attendee I found the breadth of the program useful not a specific topic I liked the teaching testing format in that it

    Original URL path: http://www.cpe.rutgers.edu/courses/current/lf0703ca.html (2014-06-13)
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  • Practical Food Microbiology | A Food Safety Training Course | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    be more dangerous than no testing at all Know the uses and abuses of microbial testing Predictive Models Quantitative Risk Assessment Tools of quantification are continually expanding in power and applicability Who Should Attend Food processing managers and technicians Public health professionals Food service professionals with technical backgrounds Practicing microbiologists Meet our faculty See how your colleagues rated this course Read what your colleagues said about this course View Recertification Credits Check out similar courses you may be interested in taking Download Brochure PDF Fees Early Registration 795 00 Register on or before November 20 2014 and save Registration Fee 825 00 After November 20 2014 Substitutions are permitted View cancellation policy Meals Continental breakfast and lunch will be provided to you at no additional cost NOTE If you have any dietary restrictions or special needs please alert us at least 1 week in advance of the course date so that we may accommodate you Location GPS systems may not recognize campus addresses Even if they take you to the correct building they will not take you to the assigned parking lot Therefore we strongly recommend that you use the directions we provide Ralph Geiger Turfgrass Education Center 20 Indyk Engel Way North Brunswick NJ 08902 Directions and Parking Information Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register NOTE If paying with a PURCHASE ORDER please register by mail or fax Attention U S Veterans All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill For more information about the GI Bill click here Faculty Don Schaffner PhD Faculty Dept of Food Science Rutgers University Karl Matthews PhD Faculty Dept of Food Science Rutgers University Participant feedback about our instructors from Course Evaluations 2005 2011 Don Schaffner Superb command of material excellent presenter Excellent explanations Good material useful information Spoke thoroughly and used more layman terms to increase understanding Excellent HACCP lecture it was detailed and understandable Used great examples throughout the lecture Karl Matthews Excellent content Great use of case studies Very well presented very knowledgeable Very good speaker Instructor Ratings from 2005 to 2011 Excellent Very Good Good Fair Unsatisfactory Don Schaffner 35 13 7 1 0 Karl Matthews 36 11 8 0 0 How Students Rated the Course Student Ratings from 2005 to 2011 Excellent Very Good Good Fair Unsatisfactory Please rate the overall content of the program 26 19 6 0 0 Rate the usefulness of the information for your career 26 18 7 0 0 Rate how well the program objectives were met 27 15 8 0 0 Rate how well this class stimulated your interest in the topic area 20 25 6 0 0 Would you Recommend this Program to a Colleague Yes

    Original URL path: http://www.cpe.rutgers.edu/courses/current/lf0401ca.html (2014-06-13)
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  • Basics of Turfgrass Management | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    course for the following certificate programs Landscape Management Certificate Public Grounds Management Certificate Download Brochure PDF Credits The December 19 2013 offering of this course was approved for the following credits We will reapply for similar credits the next time the course runs but we cannot guarantee credit approval for future offerings Pesticide Credits NJ CT 2 units in 13 4 units in 1A and CORE 5 units in 3B and PP2 PA 3 units in 7 18 23 NY 3 75 units in 3A 3B and 25 MD 8 units in 3C MA 5 contact hours DE This course will be submitted for approved pesticide credits upon completion of the program if requested by attendees Certified Public Works Manager CPWM Credits 5 Technical Landscape Architecture Continuing Education System LA CES Credits 5 75 hours Please call 732 932 9271 ext 625 for the latest credit information Fees Early Registration Fee TBD Registration Fee TBD Substitutions are permitted View cancellation policy Meals Continental breakfast and lunch will be provided to you at no additional cost NOTE If you have any dietary restrictions or special needs please alert us at least 1 week in advance of the course date so that we may accommodate you Location GPS systems may not recognize campus addresses Even if they take you to the correct building they will not take you to the assigned parking lot Therefore we strongly recommend that you use the directions we provide Ralph Geiger Turfgrass Education Center 20 Indyk Engel Way North Brunswick NJ 08902 Directions and Parking Information Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in the event of a change Register Sorry Registration is not

    Original URL path: http://www.cpe.rutgers.edu/courses/current/at0406ca.html (2014-06-13)
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  • Managing Turfgrass Insects Course| Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    How to use insect life cycles biology to control them How to prevent future problems Credits The March 6 2014 offering of this course was approved for the following credits We will reapply for similar credits the next time the course runs but we cannot guarantee credit approval for future offerings Pesticide Credits NJ CT 3 units in 10 and 13 10 units in 3B 6B 8C and PP2 PA 6 units in PC 10 units in 7 18 and 23 NY 5 5 units in 3A 3B and 25 MD 8 units in 3C MA 5 contact hours DE This course will be submitted for approved pesticide credits upon completion of the program if requested by attendees Certified Public Works Manager CPWM Credits 5 Technical Landscape Architecture Continuing Education System LA CES Credits 5 50 hours Please call 732 932 9271 ext 625 for the latest credit information Fees Early Registration Fee TBD Registration Fee TBD Substitutions are permitted View cancellation policy Meals Continental breakfast and lunch will be provided to you at no additional cost NOTE If you have any dietary restrictions or special needs please alert us at least 1 week in advance of the course date so that we may accommodate you Location GPS systems may not recognize campus addresses Even if they take you to the correct building they will not take you to the assigned parking lot Therefore we strongly recommend that you use the directions we provide Agriculture Museum of New Jersey 103 College Farm Road New Brunswick NJ 08901 Directions Parking permit required for this location will be provided to registrants Note Pre registration is required We re sorry but we cannot guarantee a seat materials or meals for walk in registrants Location is subject to change registrants will be notified in

    Original URL path: http://www.cpe.rutgers.edu/courses/current/at0407ca.html (2014-06-13)
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