Every August, over 60 food industry professionals from all over the U.S. and abroad converge on the Cook campus with a common goal: to attend the Introduction to Food Science short course offered by the Office of Continuing Professional Education (OCPE) where they learn both the fundamentals and emerging technologies of food science. In a jam-packed five days – starting with a networking dinner and culminating with a tour of the Rutgers Sensory Evaluation lab – participants experience topics like food chemistry, nutrition, microbiology, color, sensory evaluation, and food engineering, all presented by top researchers, faculty and industry experts. It is one of six food industry training courses offered each year by OCPE. Learn more about the Introduction to Food Science class.
Our Rutgers, Our Future, the university’s seven-and-a-half-year campaign came to a formal close on December 31, 2014, raising a record-setting $1,037,056,700. In announcing the availability of the campaign’s final report, Rutgers President Robert Barchi said, “These funds will enable Rutgers to act on the vision developed by faculty, students, staff, alumni, and friends and expressed in our University Strategic Plan for what Rutgers can become: one of the nation’s finest public research universities—preeminent in research, excellent in teaching, and committed to community.”
SEBS faculty members Peter Gillies, founding director of the New Jersey Institute for Food, Nutrition, and Health, Larry Katz, director of Rutgers Cooperative Extension, and Karyn Malinowski, director of the Rutgers Equine Science Center are featured saying “Thank You” to the donors who believed in and supported this historic Rutgers campaign. View the Thank You video above.
Unique partnership among a university, a church and companies makes a difference for unemployed veterans in Newark
It was a proud moment at the Willing Heart Community Care Center in Newark, NJ, on March 3, where 12 local veterans graduated as the inaugural class of the Rutgers Veterans Environmental Technology and Solutions (VETS) program.
Each of the veterans had stories to share of struggle after returning from service, with limited opportunities to earn a living. When some entered the program last May, they were unemployed and had nowhere else to turn. [Read more…]
March is National Nutrition Month® and is a particularly good time to pause before making your daily food choices. In this featured video, Peggy Policastro, an instructor in the Department of Nutritional Sciences, discusses a Byrne Seminar she co-teaches called “The Hunger Frames,” which explores how redesigning the dining environment can promote healthier eating.
Policastro also weighs in on a federal nutrition advisory panel’s new recommendation to lower the amount of sugar we consume. Read more at Rutgers Today.
Launches new video showcasing its array of programs and services for New Jersey residents
The Department of Family and Community Health Sciences (FCHS), a community-based nutrition, health promotion and family wellness outreach component of Rutgers Cooperative Extension, provides workshops and online resources to educate and support families, worksites, schools and communities to create healthier lifestyles.
To coincide with National Nutrition Month®, a nutrition education and information campaign held every year in March, FCHS has launched a new video, “Family and Community Health Sciences – Promoting Healthy Families, Schools and Communities,” that is designed to showcase research-based programs targeted to promote healthy lifestyles for all New Jersey residents. [Read more…]