Food Sensory Training

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October 12 and 13, 2010 $795 before 9/28; $845 after Course Code: LF0606CA11

New Jersey Agricultural Experiment Station

Successful food products delight many senses all at once. Build your own sensory skills by developing a greater understanding of the science of aroma, taste, color and texture of food.

In this program, you will review the pros and cons of different sensory tests, examine testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product.

Through hands-on demonstrations, you will also learn how to evaluate the sensory quality of food products using statistical descriptive analysis. A background in statistics is NOT required. ** Using easy-to-learn steps, you will be taught how to perform statistical tests and then progress to more complex assessment techniques.

The course includes a special visit to the Rutgers University’s Food Science Department and their sensory evaluation laboratories. Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

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NJAES Office of Continuing Professional Education Rutgers, The State University of New Jersey 102 Ryders Lane New Brunswick, NJ 08901-8519 Ph: 732.932.9271 Fax: 732.932.8726 Email: ocpe@njaes.rutgers.edu Web: www.cpe.rutgers.edu

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Sensory Evaluation

Statistics for Food Scientists October 14, 2010

NEW FOR 2010!

Office of Continuing Professional Education

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Professionals involved in sensory evaluation of food/beverage products Food-related product researchers and developers Quality control and quality assurance specialists Food/beverage marketers or production employees Industry professionals who conduct consumer preference/ acceptance tests Lab technicians and managers Marketing managers and research support staff

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 understand and can measure the sensory quality of foods.

“Useful information for establishing sensory products.”

“Knowledgable speakers ... [with] creative ways to convey information!”

Statistics for Food Scientists Sensory Evaluation Program 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 its 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. ** For more advanced statistical training, be sure to register for the optional third day of the course on October 14th - Making Sense of the Numbers: Statistics for Food Scientists - and save $100 off each individual course!

October 14, 2010 $395 before 9/30; $425 after Course Code: LF0607CA11

- New for 2010! MAKING SENSE OF THE NUMBERS: 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.

Featured Topics: • Descriptive statistics and graphics • Sampling • Gage Repeatability and Reproducibility Studies • Statistics Process Control (SPC) • Analysis of Variance (ANOVA) • Design of Experiments (DOE) • Regression This one-day intensive refresher course is taught by one of the food industry’s most experienced statistical specialists who knows the delicate art and science of mixing food and numbers. Refresh your knowledge of fundamental concepts and gain a better understanding of common applications of statistics in food science through our case-based approach.

Not just for beginners -- even experienced professionals will benefit from this statistical refresher!

Led by Frank Rossi, Associate Director, Applied Quantitative Sciences Department at Kraft Foods Research and Development. 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.

For more information on any of our Food Science courses, please visit us online at: www.cpe.rutgers.edu/food

Additional Courses of Interest HACCP (Basic Concepts) November 17, 18 and 19, 2010 Discover the basic concepts of HACCP so you can develop a thorough plan to better support you and your company. You will be taken through each step in the HACCP system and learn the proper measures for implementing a successful program. This course uses a combination of lecture and small group activities to help you understand the fundamental concepts and be able to combat real world problems through practical applications.

Better Process Control School December 14, 15, 16, and 17, 2010 Approved by the FDA and the USDA, our BPCS will teach you how to avoid potential food contamination scares that evolve from improper packaging and processing. By law, each processor of acidified or low-acid canned foods must operate with a trained supervisor on hand at all times. Completion of this course, including passing of practical exams, will provide you with a certificate of training.

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Phone: 732.932.9271, M-F 8AM - 4:30PM. Please have your Visa, Mastercard or AMEX number ready.

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Fax: 732.932.8726, 24 Hours. Please include credit card information

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Mail: Registration Desk, NJAES Office of Continuing Professional Education, Rutgers University, 102 Ryders Lane, New Brunswick, NJ 08901-8519. Please make check payable to: Rutgers University

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 Web: www.cpe.rutgers.edu Payment Policy - All students must have prearranged for payment to be admitted to the class (purchase order, check, VISA, Mastercard, American Express or money order).

Refunds - You may withdraw from this course with a full refund (minus a processing fee) provided our office is notified at least three (3) full working days prior to the start of the course. Beyond that time, registrants may be responsible for the full registration fee.

Substitutions are welcomed.