Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods. Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class. Through lectures and hands-on demonstrations, you will: * Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products * Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product * Learn how to evaluate the sensory quality of food products using statistical descriptive analysis * Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques This course includes a special visit to the Rutgers University Food Science Department and a tour of their sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the classroom! NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists on September 28, 2018.

Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training! Advance your career by attending our food science short course. 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 * Learn from the best instructors from both the food industry and Rutgers University, covering key points in food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, microbiology, and processing * Gain the skills and vocabulary you need to better understand, develop, and promote your food products in a competitive market * Be introduced to the core competencies that all good food scientists must master (Our course aligns with the Institute of Food Technologists' Core Competencies in Food Science grid.) * Earn Certified Food Scientist (CFS) recertification contact hours (CH) and NJ Public Health Continuing Education Contact Hours (CEs).