Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In minimum time, you will build your value by expanding your range and depth of skills with a quick infusion of targeted food science education.

Working with the best instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will mine the most valuable seams of a Food Science degree – but in only five days instead of four years! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products -- from food chemistry and food microbiology to nutrition and sensory evaluation. Complete the full five-day program or select any combination of individual sessions to fit your professional development needs.

Day 1: Chemical Principles and Lipids
Day 2: Carbohydrates and Proteins
Day 3: Color, Flavor and Sensory
Day 4: Nutrition and Food Microbiology
Day 5: Food Processing and Engineering