Nam

e

N

ame

Tag

Job

Title

E

mpl

oyer

Mai

ling

Add

ress

Zip

C

ity

Wor

k#

H

ome#

Fax#

Cel

l#

E

mai

l

NJA

ES O

ffi c

e of

Con

tin

uin

g P

rofe

ssio

nal

Ed

uca

tion

Rutg

ers,

The

Sta

te U

nive

rsity

of N

ew J

erse

y10

2 Ry

ders

Lan

e N

ew B

runs

wic

k, N

J 08

901-

8519

Ph: 7

32.9

32.9

271

Fax:

732

.932

.872

6Em

ail:

ocpe

@nj

aes.

rutg

ers.

edu

W

eb: w

ww

.cpe

.rutg

ers.

edu

YES

, I w

ant t

o be

info

rmed

abo

ut c

ours

es a

nd re

late

d in

form

atio

n th

roug

hpe

riodi

c m

essa

ges

from

Rut

gers

via

: (ch

eck

all t

hat a

pply

) e

mai

l

fax

We

wil

l nev

er s

ell,

ren

t or

exc

han

ge y

our

con

tact

info

rmat

ion

wit

h a

3rd

par

ty.

To u

nsub

scrib

e an

d be

rem

oved

from

our

list

, con

tact

us

at o

cpe@

njae

s.ru

tger

s.ed

uor

by

fax

732.

932.

1187

or p

hone

732

.932

.927

1.

Car

dhol

der’s

Nam

e (p

rinte

d)

Sig

natu

re o

f Car

dhol

der

Car

d #

Exp

. Dat

e

B

illin

g Zi

p

Ple

ase

regi

ster

me

for

the

foll

owin

g:

Cour

se C

ode

Nam

e

Dat

e

Fee

Met

hod

of

Paym

ent

C

heck

, mon

ey o

rder

or P

urch

ase

Ord

er

C

harg

e to

my

cred

it ca

rd

V

isa

Mas

terc

ard

AM

EX

Non

profi

t O

rgan

izat

ion

US

Pos

tage

PAID

New

Bru

nsw

ick,

NJ

Per

mit

No.

153

New Jersey AgriculturalExperiment Station

Sensory EvaluationOctober 12 and 13, 2010

$795 before 9/28; $845 after Course Code: LF0606CA11

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 diff erent 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.

Who Should Attend?

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 testsLab technicians and managers• Marketing managers and research support staff•

The sensory quality of a food product is the single most important factor infl uencing 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.

Sensory Evaluation October 12 and 13, 2010

Statistics for Food Scientists October 14, 2010 NEW FOR 2010!

“Useful information for establishing sensory products.” “Knowledgable speakers ... [with] creative ways to convey information!”

Offi ce of Continuing Professional Education

- 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, fi nally, 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 benefi t 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.

Additional Courses of Interest

4 CONVENIENT WAYS TO REGISTER

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

Fax: 732.932.8726, 24 Hours. Please include credit card information or copy of your check, money order or purchase order with your fax.

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

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 offi ce is notifi ed 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.

HACCP (Basic Concepts) November 17, 18 and 19, 2010Discover 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, 2010Approved 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 acidifi ed 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 certifi cate of training.

Discrimination Tests Since there is no universal test method, each problem must be thoroughly analyzed before a specifi c test method is selected. Come learn the discrimination test methods designed to determine whether there is aperceived diff erence between samples.

Descriptive Analysis Learn the analysis method models used to determine specifi c issues. Learn the types of panels, issues involved in the development of program, what to demonstrate, and the specifi c description analysis methods.

Consumer Testing Procedures and IssuesLearn the methods used to assess consumer responses to products, product ideas, and specifi c product characteristics that give a snapshot of the potential success of a product.

Statistical DiscussionLearn 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 diff erent testing methods, and understand the product, the processes and the consumer response.

Flavor Descriptive Terminology and Time Intensity MeasurementLearn the diff erent fl avor profi les, methods, diff erent descriptive terminology, and how fl avor 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 ResearchLearn the most recent developments in the fi eld 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!

Statistics for Food ScientistsOctober 14, 2010

$395 before 9/30; $425 after Course Code: LF0607CA11

Sensory EvaluationProgram Agenda

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