Growing Food Science Growing Food Science Programs; Their Implications on Programs; Their Implications on the Present State and Future of the Present State and Future of

The DepartmentThe Department

Jozef L.KokiniJozef L.Kokini

OPPORTUNITIES AND CHALLENGES

FOR FOOD SCIENCE/CAFT

OPPORTUNITIES AND CHALLENGES

FOR FOOD SCIENCE/CAFT

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INCREASE INCREASE VALUE TO KEY VALUE TO KEY

INDUSTRIESINDUSTRIESFood

Agriculture

PharmaceuticalNutraceutical

Flavor Fragrance, Ingredient

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TECHNOLOGIES

TECHNOLOGIES

Food Science and CAFTFood Science and CAFTNew BrunswickNew Brunswick

CAFT/FMT FacilityCAFT/FMT FacilityPiscatawayPiscataway

Food Industries Research Food Industries Research and Extension center –FIREand Extension center –FIRE

BridgetonBridgeton

Nutraceuticals InstituteNutraceuticals Institute

The Food Science Complex at The Food Science Complex at Rutgers UniversityRutgers University

The Food Science Department provides the intellectual fire power, generates new science and technologies and educates the professionals of the future.

CAFT serves as an advanced technology development and marketing unit for multidisciplinary one-stop shopping delivery of new technology to the food and allied industries.

The Nutraceuticals Institute focuses on technology development and marketing related to the health promotion properties of nutraceuticals compounds.

FIRE focuses on economic development, incubation and work force development in the Food Sector in South Jersey.

The Food Science Department provides the intellectual fire power, generates new science and technologies and educates the professionals of the future.

CAFT serves as an advanced technology development and marketing unit for multidisciplinary one-stop shopping delivery of new technology to the food and allied industries.

The Nutraceuticals Institute focuses on technology development and marketing related to the health promotion properties of nutraceuticals compounds.

FIRE focuses on economic development, incubation and work force development in the Food Sector in South Jersey.

Fundamental/Fundamental/AppliedApplied

ResearchResearch

Faculty/Faculty/Student Student

OrientationOrientation

Cutting-Edge Cutting-Edge EducationEducation

Multidisciplinary Multidisciplinary Fundamental/Cook Fundamental/Cook

and Universityand University

SolutionSolutionOrientedOrientedResearchResearch

CustomerCustomerOrientationOrientation

Extension of Extension of Education and Education and

ResearchResearch

Short Time-LineShort Time-LineExtension of Extension of

Multidisciplinary Multidisciplinary ResourcesResources

Synergistic Benefits of a Food Science and Technology AllianceSynergistic Benefits of a Food Science and Technology Alliance

NI

FIRE

EconomicEconomicDevelopmentDevelopment

Nutraceuticals and MarketingNutraceuticals and Marketing

CAFT Food Science

GC&LC Mass Spec GC&LC Mass Spec Sensory labSensory lab

Chemiluminescence's Chemiluminescence's spectrometerspectrometerFluorescence MicroscopeFluorescence Microscope

Extruder ModelExtruder Model

Twin Screw ExtruderTwin Screw ExtruderMass SpectrometerMass Spectrometer

Luminescence SpectrometerLuminescence Spectrometer

Filling Equipment

Cage Retort Hot Air Impingement

Form Fill Seal Line

FIRESouth Jersey

North JerseyFood Industries

Working together to educate the professionals of the future and develop food science and technology for New Jersey and the world at large to:

• Improve Healthfulness of Food• Increase the Functionality of Ingredients• Make Food Safer• Improve Palatability • Reduce Cost• Improve Manufacture• Enhance Convenience • Extend Shelf Life• Increase Competitiveness• Improve Professional Skills

The Rutgers Food Health The Rutgers Food Health and Nutrition Initiativeand Nutrition Initiative

CAFT/FMT

IE

FS

NS

DAFRE

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Food Science Education at Rutgers Food Science Education at Rutgers

Food Science DepartmentFood Science Department Courses in Food and Related

Sciences with Advanced Content

Conduct High Quality Cutting-Edge Research

Access to the Best Equipment World Class Award Winning

Faculty A GSA Which is a National

Leader Financial Support Interaction With Professional

Organizations Opportunities for Leadership

Development A Warm, Collegial and Social

Environment

CAFT/NI/FIRECAFT/NI/FIRE Experiential Learning Facilitates Obtaining

Funding Understanding of Industrial

Needs Teamwork Industry Relevant Research

Projects Facilitates Industry

Contacts More Job Opportunities Helps With Industry Visits Complements Cutting-Edge

Equipment Resources Available in the Department

Pilot plants and NJ contacts

DRAFT Vision of the Food Science DRAFT Vision of the Food Science

Department at Rutgers UniversityDepartment at Rutgers University

To be a center of learning, leading to the development of new science and technology and outstanding professionals equipped with cutting edge tools to support the delivery of safe health-promoting foods, formulated, processed and packaged uniquely to achieve high quality attributes desired by the consumer.

Thrust Areas in the Food Thrust Areas in the Food Science DepartmentScience Department

Food Biology-Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety and quality.

Food Chemistry-Focuses on the effect of chemistry on food healthfulness and quality during processing and storage

Food Engineering: Develops Food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer

Structure, Function and EfficacyStructure, Function and Efficacyof Safe,Healthy High Quality of Safe,Healthy High Quality

FoodsFoods

Biochemistry & Biochemistry & Molecular BiologyMolecular Biology

MicrobiologyMicrobiology

Packaging & Packaging & Shelf-LifeShelf-Life

Food Product Food Product DevelopmentDevelopment

Genomics, Genomics, Proteomics, Proteomics,

BioinformaticsBioinformatics

Biophysical Biophysical Chemistry, Chemistry,

Materials ScienceMaterials Science

Chemistry Quality Chemistry Quality and Functionalityand Functionality

Engineering Engineering (Conventional and (Conventional and

Emerging )Emerging )

Bioavailabilty Bioavailabilty EfficacyEfficacy

Sensory/ConsumerSensory/Consumer

Food ScienceFood Science

ExpertiseExpertise

Biology

Sensory Analysis

Food Nutritive Value

Biochemistry

Molecular biology

Biotechnology

Food Microbiology

Nutragenomics

Chemistry

Analytical Chemistry

Flavor Chemistry

Physical Chemistry

Lipid Chemistry

Toxicology

Food Quality

ExpertiseExpertise

Engineering Rheology Extrusion Packaging and Shelf Life Membrane separations Non-Thermal processing Materials Science Process Engineering

Examples of Success StoriesExamples of Success Stories

Food Science has led to CAFT, NI and FIRE a major food science and technology complex in New Jersey

Rutgers scientists with major impact on all fronts of science Rutgers pioneered many instructional advances in Food Science; one

of the largest graduate programs in the country Generations of Rutgers faculty received major national and

international awards 3 national awards named after Rutgers faculty Graduates of Rutgers hold key positions in industry, academia,

government New products developed that have found their way in the

marketplace-example Jersey Blues New technologies developed - Multiple Leak Detector, etc. Major patents in sensors and gene food interaction A successful company, Wellgen, was established Food Science complex has grown from 20,000 sq ft. to 150,000

sq.feet

The FutureThe Future

Strategic PlanningStrategic PlanningDepartment level Strategic Planning

Committee –Fall 2000Critical Strategic issues to examine- fall

of 2000Tecker Consultants-Spring of 2001Listening sessions with stakeholders –

Spring of 2001Visioning session- fall of 2001Preliminary DRAFT_ Fall of 2001

Strategic PlanningStrategic Planning

Refinement of Draft and addition of central departmental issues- Spring of 2002

Refinement of Draft with Tecker- Spring of 2002

Draft to be circulated – Summer of 2002 Publication of Food Science Strategic Plan –

Fall of 2002

What Do We Expect From Foods As What Do We Expect From Foods As We Move Into the Future?We Move Into the Future?

Safe Increase healthfulness and prevent

disease - more vegetarian and cereal-based diet, low sugar, low fat

Foods to be delivered to specific genomic targets

Be designed for the changing demographics (increasing elderly population; increasing children population)

Improve performance Convenience with high quality Be available quickly in a ready-to-eat

form Be appetizing and fun Culturally more diverse Long shelf life with high quality Be designed for the sensorial-challenged Minimum disposable waste -

biodegradable

Designed for supermarkets, restaurants and institutions

New texture flavor concepts Improved functionality through

biotechnology Minimally processed ready-to-eat Maximize freshness Inexpensive Designed for unusual human

environments (space) Manufactured at low cost with high

productivity and quality Packaged functionally and attractively Individually tailored, internet marketed High quality foods for developing

countries and the underprivileged

What Does the Food Manufacturing What Does the Food Manufacturing Sector Need?Sector Need?

Computer Integration Food Packaging Materials HACCP Course Local Resources in Food Tech Improved Line Operations In-Line Sensing Information Technologies Labor Saving Devices Efficient Line Layouts Nutrition Labeling Shelf Life Extension

Product/Process Development Supervisor Training Technical Assistance Feasibility Studies Trade Show Assistance Training for Field Agents USDA/FDA Food Safety Reqs Wastewater Recovery Workforce Development

Science and Technologies Which Will Science and Technologies Which Will Play an Increasing Role in Food Play an Increasing Role in Food

Science and EngineeringScience and Engineering Molecular Biology and Biotechnology will impact food safety, new

ingredients, functional foods, identification of biomarkers for disease prevention and others

The identification of the human genome and food gene interactions - genomic sciences - regulation of biochemical processes in the human body with food; genes responsible for disease and taste perception; for obesity and their regulation with food.

Information Technologies and the Web Combinatorial chemistry and computational chemistry will

impact ingredient functionality, food ingredient selection, etc. New structure identification technologies and structure

manipulation and probing technologies Nanotechnology; ultrasound)

Computational sciences will impact design of food processing Novel food preservation technologies with multiple sources of

energy and in particular hybrid food technologies Other

New Expertise to Respond to Changing NeedsNew Expertise to Respond to Changing Needs

Materials Science in Particular New Organization of Food Using Nanotechnology, Micro Devices

Non-Thermal Processing Biomarkers for Wellness Proteomics Bioinformatics Food chemistry with emphasis on combinatorial chemistry

towards functional foods Food Biotechnology to Improve Food Functionality (nutraceutical

value, flavor, texture, stability) Microbial Molecular Biology/Food Safety Extension specialists

SummarySummary

We want to be the premier educational institution in Food Science - The Princeton ( or if you prefer the Harvard/ Stanford ) of Food Science

We want to be a solution oriented resource to the food industry We want to contribute to the development of new science and technology We want to be a source of pride for Rutgers and New Jersey