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Making Sense of the Numbers: Statistics for Food Scientists

Learn how to harness the power of statistics to improve food science research results, enhance food product quality, and promote overall food product development. Location: Online Date: 12/10/2024 - 12/11/2024 Sponsoring Organization: New Jersey Rutgers Office of Continuing Professional Education Target Audience: Cost: $595 Further Information: 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. Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas. This intensive refresher course is led by Frank Rossi, one of the food industry’s most experienced statistical specialists and an expert in the delicate art and science of mixing food and numbers. Through a case-based approach, he and his colleague Viktor Mirtchev will refresh your knowledge of fundamental statistical concepts and help you gain a better understanding of the common applications of statistics in food science.

HACCP Plan Development for Food Processors

Discover the basic concepts of HACCP and how to develop a HACCP plan that can help your facility avoid the cost and liability associated with contaminated food products. Location: Online Date: 5/20/2025 - 5/22/2025 Sponsoring Organization: Rutgers The State University, Office of Continuing Professional Education Target Audience: Cost: $695 Further Information: This two and a half day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you’ll complete hands-on exercises covering how to: -Conduct a hazard analysis of your food process, including proper flow charting. -Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point. -Establish critical limits for each control point. -Establish monitoring procedures and corrective actions. -Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe. -Establish recordkeeping and documentation procedures. Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.