The marcus evans Tech4 Innovation: Partnerships & Scouting Conference will bring together leaders in R&D, Technology Innovation, Tech Scouting & Acquisition, External Innovation, and Partnerships to address challenges to maximizing collaborations to achieve growth, align innovation initiatives, and ultimately solidify competitive advantage. Hear key practical case studies from companies such as Microsoft, Nationwide Mutual Insurance Company, Colorox, Lockheed Martin, Pfizer, Medtronic, Ipsen, and many more!

If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics: * Which pathogens are most likely to cause trouble * When and why they threaten product and customer safety * How to best manage and control the risks posed by these organisms This two-day Practical Food Microbiology course covers all of these subjects and much more! Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology. If you have never taken a food micro class, we will teach you the most critical points for food safety applications. You will learn which environmental factors influence the growth of pathogens and spoilage organisms in food, how to avoid microbial contamination, and how to produce safe food products. Even if you have experience in the area of food safety microbiology, you will benefit from attending this course! Advance your understanding of when and how to use new and powerful (but often abused and misunderstood) tests, tools, and models. Learn to make better choices by understanding the limits and applicability of data produced, as well as the danger of starting with ill-considered assumptions! By attending this course, you will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the food manufacturing process. Our instructors will cover how to control and monitor those risks and how to take corrective actions. (For more in-depth training on this food safety topic, check out our 3-day HACCP Plan Development for Food Processors course.) Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge of the topic, or are seeking insights to help you solve microbiology problems with your food products, you will leave this course with new information to keep your food products safe.

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 one-day 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. Featured Topics include: * Descriptive Statistics and Graphical Interpretation * Analysis of Variance (ANOVA) * Regression * Statistical Process Control (SPC) * Gage Repeatability and Reproducibility * Sampling * Statistical Design of Experiments (DOE) NOTE: Understanding sensory qualities is another important way you can increase a food product's chance of success. Maximize your training time at Rutgers and attend our 2-day Sensory Evaluation class immediately before taking this class!