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Introduction to Food Science Course

August 19 @ 8:00 am - August 23 @ 5:00 pm

Learn how to better develop, process, manufacture, and promote your food products from industry-leading experts. Topics include: chemical principles and lipids, carbohydrates and proteins, color theory and food microbiology, nutrition theory and flavor/sensory, and food processing and engineering.

Details

Start:
August 19 @ 8:00 am
End:
August 23 @ 5:00 pm
Website:
http://www.cpe.rutgers.edu/courses/current/lf0201ca.html

Organizer

Rutgers Office of Continuing Professional Education
Phone:
848-932-9271
Website:
www.cpe.rutgers.edu

Venue

New Jersey Institute for Food, Nutrition and Health
New Brunswick, NJ United States
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