Welcome!

You can face the most rigorous challenges of the modern food industry successfully with the right training
— and Rutgers University is the right place to get it! We continually update and redesign our courses to give you
the skills and insights you need to operate successfully in the food industry. With topics ranging from food
microbiology and engineering to flavor chemistry and evaluation, Rutgers’ short courses are not simple academic
exercises — they are targeted, applied training opportunities specifically designed to improve your technical,
regulatory and creative problem solving skills.
Today’s food industry professionals need a good balance of skills and practical knowledge in order to remain
competitive and communicate complex information to consumers.
Discover the benefits that your colleagues have gained by attending these programs, including:
● Exposure to nationally-acclaimed instructors recruited from Rutgers University’s Department of Food Science, the
food industry and regulatory agencies who possess a broad knowledge of their subject, a depth of practical
experience and instructional creativity.
● A tight focus on helping you build the skills that are valued and rewarded most highly in the food industry.
● Continually updated course content that addresses emerging topics, new technologies and product innovations.
See inside for detailed information on our Fall 2008 courses.
Additional information can be found on our website at http://cpe.rutgers.edu

Sensory Evaluation
September 22 & 23, 2008
Fee: $755 Multi Discount Fee: $725 Late Fee: $795 (9/8/08)
Course Code: LF0606CA09

What is it that makes you really enjoy certain
foods? Is it taste? Is it the aroma? Is it the
appearance?
Taste, smell and appearance are everything when it comes to
the success of your food products. When a customer is
dissatisfied even the most well-made product is doomed to sit
on store shelves. This is the reason why a thorough sensory
evaluation, a scientific process which uses the senses of real
people to measure the quality and acceptability of food products,
is vital to your food company’s survival.
You will learn how to develop your own sensory skills, examine
the pros and cons of different sensory tests, set up testing
procedures, and evaluate real products. You will develop real
test procedures and interpret what the results mean for your
product.
You will also learn how to evaluate the quality of food products
using statistical analyses. Don’t worry, a background in
statistics is NOT required! Using easy-to-learn practice
techniques, you will learn to perform simple statistical tests and
how to progress to more complex assessment techniques.

Our sensory evaluation workshop will help you create products
that people want to buy! Sensory evaluation will show you how to
take advantage of the latest techniques to ensure that your
products will succeed in the marketplace.
The course includes a special visit to the Rutgers University’s
Food Science Departments and their sensory evaluation
laboratories. Here you will learn about cutting-edge food
related research and the innovative sensory evaluation
techniques currently practiced there.

For more information visit our website at: http://www.cpe.rutgers.edu

 Good Manufacturing Practices
October 15, 2008
Fee: $345 Multi Discount Fee: $295 Late Fee: $365 (after 10/1/08)
Course Code: LF0407CA09

Successful food processing and food service businesses depend on
the use of safe and sanitary practices. With our expert instructional
team and focus on real-world case studies, this workshop may be
your best opportunity to gain the practical knowledge you need to
avoid food safety problems and grow a healthy business!
Good Manufacturing Practices (GMPs) are a comprehensive
program of sanitary and hygienic practices. You will become familiar
with the basics of current GMP regulations and guidelines and learn
about the importance of controlling environmental hygiene,
sanitation and personal hygiene in your facility. You will also take
part in a practical, hands-on exercise specifically designed to
reinforce these concepts.
Our instructional team will analyze several case studies of recent food
poisoning incidents, focus on the microorganisms that caused them,
present recommendations for their control, and introduce the topic of
food bioterrorism and new FDA requirements for addressing it.
If your personnel are not knowledgeable about and committed to using
GMPs, even the most expensive equipment and the best written
HACCP programs are worthless. The FDA has also recently
implemented new regulations that address the threat of food
bioterrorism. Is your company in compliance?

Culinology® 101, Workshop Series Part III

October 29-31, 2008
Fee: $850 Multi Discount Fee: $825 Late Fee: $875 (after 10/15/08)
RCA Member: $725 Course Code: LF0602CA09

Culinology® is the food industry’s most innovative and cutting For more information on other sessions in the Culinolgy®,
edge movement, a blend of culinary arts and food technology. workshops series, contact the Research Chefs Association at
Professionals with this combination of abilities are in demand to (678) 303-3017.
create the next generation of exciting, high-quality food
products. In today’s competitive food industry, you need to be
up-to-date on developments in this growing field.

The Culinology® series can give you the information and skills
that you need to rise to the top of your game! This course is
the third in a series of four professional technical training
programs designed for those in the food product development
and preparation industries, particularly those preparing to
become Certified Research Chefs. “Culinology®, Defining the Future of Food®, and Research
Chefs Association (RCA) are registered tradmarks, service
This 3-day course will introduce chefs to the basics of food
marks, and trade names of the Research Chefs Assocation.”
processing and food systems. Topics include: low fat, low
sugar, high fat services and sauces and systems, freezing,
frying, dehydration, cook chill, sous vide, retort, modified
atmosphere, controlled atmosphere, dry and moist heat
cooking, aseptic processing, and new food processing methods
such as irradiation and hot water submersion tunnels.
 HACCP: Basic Concept for Food Protection
November 5-7, 2008
Fee: $915 Multi Discount Fee: $855
Before the US Department of Agriculture implemented the
Hazard Analysis Critical Control Point (HACCP) program,
inspections of food processing plants were based only on what
inspectors could see, smell, and touch. These methods were
fine for detecting noticeably spoiled or contaminated food
products, but could not reveal potentially deadly or hazardous
microbial pathogens. It is now the law that food processors have
HACCP certified personnel on-site at all times when production
or packaging is occurring.
The HACCP system provides a systematic approach for
identifying and monitoring possible sources of microbiological,
chemical and physical contamination throughout the entire food
production process. What’s more, a study published in the
Agricultural Economic Report found that HACCP can actually
have a positive effect on the economy, by reducing the costs
associated with food borne illnesses. Financial rewards are just
one of the many advantages of implementing an effective
HACCP program in your food processing operation.
Better Process Control School
November 17-20, 2008
Fee: $1,045 Multi Discount Fee: $950
Is your canned food product vulnerable to food
contamination? Registering for our four-day Better Process
Control School can help you reduce your possible exposure to
liability. This course has been specifically designed for
supervisors, line workers involved with retort operations, aseptic
processing and packaging system operators and container
closure inspectors at facilities that produce or handle low-acid and
acidified canned foods.
Guided by our expert instructional team, the Grocery
Manufacturers/Food Products Association (GMA/FPA) and
experts from the food industry, this four-day program satisfies the
requirements specified in both the FDA and USDA regulations.
After successfully completing the course and several exams, you
will be granted a certificate of training from Rutgers University and
become registered.
For more information visit our website at: http://www.cpe.rutgers.edu
Late Fee: $955 (10/22/08)
Course Code: LF0403CA09
Other benefits include:
● Ensuring that your employees have a clear understanding of
the rationale behind your food safety controls
● Giving you the skills to proactively address potential food
safety problems before they occur
● Allowing you to continuously monitor food safety in real time,
instead of relying on random “spot checks” or employee
reports
● Protecting your customers’ health and your company’s
reputation.
● Working in small, hands-on groups, you will learn how to
implement a successful HACCP program that will help you to
avoid the costs and liability associated with food contamination.
This workshop meets the educational requirements cited in both
the FDA regulation requiring HACCP for seafoods (21 CFR 123)
and the USDA rule on Pathogen Reduction and HACCP (9 CFR
304 et al). The HACCP strategies presented will include those
proposed by the National Advisory Committee on Microbiological
Criteria for Foods.
Late Fee: $1,085 (11/3/08)
Course Code: LF0703CA09
By law, each processor of these types of foods must operate with
a trained supervisor on hand at all times. The Food and Drug
Administration's regulations in 21 CFR 108, 113, and 114 became
effective May 15, 1979. These regulations are designed to
prevent public health problems in low-acid and acidified low-acid
canned foods. The Better Process Control School provides the
practical application of the principles set forth by these
regulations. These FDA regulations also apply to low-acid canned
pet foods.
Similar regulations and training requirements, 9 CFR 318.300 and
381.300 for thermally processed meat and poultry products, were
implemented by the U.S. Department of Agriculture's (USDA)
Food Safety and Inspection Service (FSIS) on June 19, 1987.
 Food Service HACCP and Food Safety
December 11 & 12, 2008
Fee: $425 Multi Discount Fee: $395
Foodborne illness doesn't always make the headlines, but it
remains a real and serious risk. If you are in the food service
business, the last thing you need is a sick customer! There are
hundreds of opportunities for problems to occur during the food
preparation process. How can you ensure that your food products
and your customers are safe?
The Hazard Analysis Critical Control Point (HACCP) System
makes it simple. HACCP gives you and your employees a
comprehensive, easy-to-follow system to identify and prevent
potential sources of food contamination. Whether your food
preparation facility is in a school, business, hospital, corporate
center or anywhere else, HACCP can help you keep your clients
and customers safe.
HACCP is a systematic approach to the identification and
assessment of risk severity and the control of the biological,
chemical and physical hazards associated with a particular food
production process or practice. business practices with better
results than any other food safety program currently in use.
Instructional Staff
Doris Aldridge, Campbell Soup Company
Aileen Cabelly, Firmenich, Inc.
Jeffery Cousminer, Firmenich, Inc.
Dolf DeRovira, Flavor Dynamics, Inc.
Roger Hamrick, Consultant
Dr. Mukund Karwe, Rutgers University
Siliva King, McCormick & Company, Inc.
William Manley, NJ Department of Health and Senior Services
Dr. Karl Matthews, Rutgers University
Late Fee: $455 (11/26/08)
Course Code: LF0404CA09
With proper HACCP Training, through the application of HACCP
principles, you can identify, control and monitor microbiological
hazards as part of your everyday practices with better results than
any other food safety program currently in use.
This two-day course will train you in the concepts of a HACCP
plan and give you the skills to develop a plan for your
organization. Through presentations by food safety experts,
examination of real world case studies and participation in group
exercises, you will learn how to improve your food service
processes and practices and prevent food borne disease
outbreaks before they happen.
Topics to be presented:
● Introduction to food microbiology 
● Food borne illnesses: characteristics and controls 
● Controlling the growth and spread of harmful microorganisms 
● Major hazards and critical control aspects 
● Approaches to risk assessment
● Introduction to product flow analysis
Tom Montville, Rutgers University
John Nason, Rutgers University
Cliff Panish, Tetra Pak
Hans Schade, High Result Solutions
Dr. Donald Schaffner, Rutgers University
Donna Fletcher Schaffner, Consultant
Eric Sparks, Park 100 Foods, Inc.
Frank Rossi, Kraft General Foods
Beverly Tepper, Rutgers University
Dr. Kit Yam, Rutgers University
 Registration Information
Four Convenient Ways to Register

Online: www.cpe.rutgers.edu Mail: Registration Desk

New Jersey Agricultural Experiment Station
Phone: (732) 932-9271 Office of Continuing Professional Education
Monday - Friday (8:00 am - 4:30 pm) Rutgers University
102 Ryders Lane
Fax: (732) 932-8726; Available 24 hours New Brunswick, NJ
08901-8519

Please make checks payable to: Rutgers University

Confirmation
You will receive a confirmation indicating the date, time, and location for each course for which you have registered. Your registration
packet will include a map, directions to the location of your courses(s), and a parking tag, if applicable.
Your Registration Fee Includes
Course materials, handouts, breakfasts, coffee breaks and lunches are included in your fee.
If you have any special dietary needs, please let us know.
Continuing Education Units
One continuing education unit (CEU) is defined as ten contact hours of participation in an organized continuing education experience.
Participants will received a CEU certificate at the completion of each class. In some courses, the Public Health Council has approved
continuing education contact hours toward the renewal of the New Jersey Health Officer and/or Registered Environmental Health
Specialist license. For more information please call Claudine Oleskin at 732-932-9271 x614.
Cancellation Policy
Registrants may withdraw from the course with a full refund minus a processing fee provided our office is notified at least 3 business
days prior to the start of the course. Beyond that time, registrants may be responsible for the full registration fee if they register but do
not attend. Substitutions are permitted. Course cancellations WILL NOT be broadcast on the radio!
In case of inclement weather, please call 732-932-9271 for course status information
Payment Policy
All students must have prearranged for payment to be admitted to the class
You may pay by purchase order, check, Visa, MasterCard, American Express or money order.

Past Participants Say…..

HACCP: Basic Concept for Food Protection
“Book, Lecture and Instructor’s Involvement of HACCP for so long allowed excellent insight on the subject!”
“...Team activities helpful in understanding the difficulty in implementation”

Food Service HACCP and Food Safety

“Found course to be very informative, interesting and will be helpful to me in my job responsibilities”
“Lectures, slides, and examples offered scientific reinforcement and real life examples pique interest and keep courses lively”
“All the presenters were very knowledgeable and were very good at relating their points to everyone”

Culinology® 101 Programs

“A terrific and committed group of professionals that are passionate about culinary arts and food science that take time to
share those passions, knowledge and life/work experience.”
“All of you have done a great service to your students here — we have learned so much! It was a great experience!”

For more testimonials on these and other courses listed, please visit our website at http://cpe.rutgers.edu
 - Office of Continuing Professional Education -

for multiple pricing!

September — December 2008 people and qualify
Enroll 2 or more
Course Schedule

Food Science and Food Safety

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