Food and Business Innovation (16:137:575)

This course is designed for basic understanding of the business innovation strategies, practices and new product development process in the commercial food industry. During this course, learners will examine the process and challenges of research and development of innovative food products and identify the importance of food product development. Learners will learn how to successfully initiate, organize and carry out a product development process to be prepared better for real world challenges.

Fundamentals of Intellectual Property (16:137:501)

This course provides essential knowledge in Intellectual Property (IP) for learners who are driven to succeed in inventions or are interested in IP strategies or patent related professions. The course covers the basic and practical aspects of intellectual property with an emphasis on innovation and entrepreneurship, patent creation process, patent classification, and patent portfolio strategic management.

Design Innovation (16:137:529)

This course examines the theory and practice of promoting and managing design thinking and lean startup methodologies to drive innovation in the sciences and technology. The course explores successful use of best practice frameworks for designing business and product strategies, funding and resourcing techniques, business models, risk/reward trade-offs, go-to-market strategies and reducing the barriers for introducing commercially successful, break-through products and services. The course will place particular emphasis on the importance and role of continuous experimentation and learning from failure, as well as provide access to a portfolio of tools that can help an organization decide whether, or not, to continue with a specific development process. Students learn theories and practices for innovation, tools and methods for design inquiry, and characteristics of “design attitude.” Through this deeply experiential course, learners will have the opportunity to create a digital prototype.

One Elective of Your Choice

Chemistry of Food and Natural Products (16:137:578)

This course is intended to provide learners with basic chemistry knowledge of the chemistry of food and personal care products and constituents. Learners will focus on connecting chemistry with the function, quality, and stability of food and personal care products, as well as associated health benefits and regulatory issues. Completion of the course will enable individuals to pursue careers in food industry and / or personal care product development and applications.

This course is designed to teach the basic chemistry of food and personal care products, which includes the chemistry of macronutrients (protein, fat, carbohydrates), micronutrients (vitamins, minerals), soap, lotions, creams, and etc. The knowledge will be useful for the product development, quality control, regulation, and marketing of food and personal care products.

OR

Colloids and Interface Science (11:400:612, advanced)

This course deals with the fundamental principles of colloid and interface science. Learners will take a look at how many food products are formulated as disperse systems such as suspensions, emulsions, microemulsions, gels and so on. A general introduction will be given to illustrate the importance of interface phenomena at nanoscale and their role in new drug delivery systems development. This course will look at the attractive and repulsive forces involved, the various classes of surfactants and their solution properties and on suspensions, emulsions and foams. Learners will be able to apply the methods of investigating the stability/instability of dispersions.

Business Intelligence Visual Analytics (16:137:553)

Receive an introduction and hands-on experience in data visualization, visual analytics, and visual data storytelling. Study design principles for creating meaningful displays of quantitative and qualitative data to facilitate managerial decision-making in the field of business analytics. Leverage the power of data visualization to communicate business-relevant implications of analyses. Modules are organized around concepts, tools, and applications, and cover the visual analytics process from beginning to end, from collecting, preparing, and analyzing data to creating data visualizations, dashboards, and stories that share critical business insights. Leverage the analytical capabilities of Tableau, the industry’s leading visualization tool, and learn how to use this technology competently.

Applied AI from Concept to Market (16:137:562)

This course provides an overview of the processes for specifying, designing, and launching AI/Deep Learning products. AI/Deep learning applications are predicted to bring the next wave of disruptive innovation to many industries one being in the Food Industry. This course will give an overview of the software platforms available with detailed examination of one of the major tools. The course includes a team project where the business and technical methods presented are used to launch a virtual AI/deep learning product. Learners interested in this course should be familiar with the programming language, Python.

Special Topics: Guided Practical Experience and Project Based Learning in Food Science (16:137:602)

This is a practical course that utilizes a project based learning approach. Students will apply elements of data science and analytics to the practical project related to the Food Industry such as product development and sensory perception, market analytics, food safety and quality and quality control in food manufacturing and distribution. Students will work as part of the project teams on assigned projects under guidance of the course instructor and/or industrial mentor. Students will receive a hands-on, learning experience, conducting robust analytics on a host of real-world problems covering the specialized skills necessary to land a job or advance in the field.

Food and Business Innovation (16:137:575)

This course is designed for basic understanding of the business innovation strategies, practices and new product development process in the commercial food industry. During this course, learners will examine the process and challenges of research and development of innovative food products and identify the importance of food product development. Learners will learn how to successfully initiate, organize and carry out a product development process to be prepared better for real world challenges.

Project Management for the Scientific Practitioner (16:137:601)

In this course, learners will be introduced to the world of project management as a discipline, and expose real-world successes, opportunities, struggles, challenges, and elevate the analytical skills appropriate for strategically managing projects, programs and portfolios. This course emphasis leadership development and tools to help project managers round out necessary skills for success on a global scale. We will broadly cover the strategic, business, financial, political, operational and conceptual issues faced by modern project managers, program management offices (PMO’s) and enterprises. Strategic concepts, project management tools, metrics, planning, risk management, budgets, human resources, organizational performance and management of complex programs are discussed, presented and debated using proven frameworks and case studies.

Principles of Communication & Professional Development for Science Management (16:137:502)

This course provides learners with the fundamentals of communication and leadership and professional development in the sciences. During this course, learners will have the opportunity to combine theory, practice, self-assessment, and research through team dynamics.

Global Food Supply and Quality Management (16:137:579)

This course is focused on physical, chemical and biological changes in food products during delivery, and development of an understanding of the nature and properties of toxic substances in foods and the nature and magnitude of hazards they represent to human health. Special emphasis will be placed on the post-processing methods to preserve food quality and safety, methods of the quality control and prevention of food adulteration.

Food Safety and Plant Operations (16:137:602)

This course covers requirements listed in the Code of Federal Regulations (CFR) related to Food Processing. Specifically, 21 CFR 117 regarding Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food. It addresses the changes made to 21 CFR 110 that were mandated by FSMA (the Food Safety Modernization Act). This course provides learners with concepts, techniques and tools to analyze, improve core operational capabilities, and apply them to a broad range of application domains and industries. Topics covered include production control, quality management, process design and revenue management while meeting the federal regulations governing commercial food production. Included will be case studies and real-world examples to emphasize the central concepts, along with model plan exercises designed to provide hands-on experience in creating a viable and legal Food Safety Preventive Controls Plan. Learners who attend the on-line sessions and complete specific assignments will have opportunity to earn a Rutgers Certificate of Completion for Good Manufacturing Practices during the 4th class session, once completing the course, learners have the opportunity to earn an individually numbered Certificate from the Association of Food & Drug Officials designating them as a PCQI – Preventive Controls Qualified Individual on the last session of the semester, in addition to the 3 course credits and grade earned. These are internationally recognized certificates, valuable for attaining jobs in the Food Processing Industry or related industries. Completion of the course will enable individuals to pursue careers in food industry and / or personal care product development and applications.

Predicting Shelf Life of Food (11:400:526)

This course will provide learners with a good theoretical and practical understanding of solving problems relating to the shelf life of packaged foods. Topics to be covered include the concept of shelf life, factors affecting shelf life, and strategies for shelf life extension. Applications of chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through the package, and basic calculus to develop predictive shelf life models.

The students will learn the concepts of shelf life, factors affecting shelf life, and strategies for extending shelf-life; how to use (1) chemical and microbial kinetics to quantify food deteriorative reactions, (2) mass transfer theories to quantify the movement of gases and vapors through package, and (3) mathematics (including basic calculus) to develop predictive shelf-life models. Using case studies, students will learn how to apply the concepts learned in this course.

Current Regulations and Standards for Foods Domestic and International Trade (16:137:577)

This course will introduce learners to the legal and regulatory systems that govern the production, labeling and distribution of foods, both domestically and internationally. The course will highlight key issues in the structure and application of foods laws and regulations in the United Stated and in critical international markets including North America, Latin America, Europe and Asia. This course is taught by practitioners who have represented regulated companies.

Fundamentals of Intellectual Property (16:137:501)

This course provides essential knowledge in Intellectual Property (IP) for learners who are driven to succeed in inventions or are interested in IP strategies or patent related professions. The course covers the basic and practical aspects of intellectual property with an emphasis on innovation and entrepreneurship, patent creation process, patent classification, and patent portfolio strategic management.

Fundamentals of Regulatory Affairs (16:137:582)

This course is an overview of laws, regulations, and regulatory agencies governing products marketed in the US and worldwide. Learners will have an overview of market clearance to expedite the development and delivery of safe and effective products. The course also gives a historical overview of FDA evolvement, structure, and relationship with other US regulatory agencies. Along with learning fundamentals in regulations, teamwork, oral communication skills and written communications skills will be focused on during this course.