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Growing Food Science Programs; Their Implications on the Present State and Future of The Department

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Growing Food Science Programs; Their Implications on the Present State and Future of The Department Jozef L.Kokini The Food Science Complex at Rutgers University The ... – PowerPoint PPT presentation

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Title: Growing Food Science Programs; Their Implications on the Present State and Future of The Department


1
Growing Food Science Programs Their Implications
on the Present State and Future of The
Department Jozef L.Kokini
2
DELIVER VALUE TO NEW JERSEY
Pharmaceutical
Nutraceutical
ENHANCE EDUCATIONAL OPPORTUNITIES
SCHOLARLY EXCELLENCE
INCREASE VALUE TO KEY INDUSTRIES
EMERGING TECHNOLOGIES
Food Agriculture
OPPORTUNITIES AND CHALLENGES FOR FOOD
SCIENCE/CAFT
Flavor Fragrance, Ingredient
ORGANIZATION
3
Food Science and CAFT New Brunswick
Nutraceuticals Institute
CAFT/FMT Facility Piscataway
Food Industries Research and Extension center
FIRE Bridgeton
4
The Food Science Complex at Rutgers University
  • The Food Science Department provides the
    intellectual fire power, generates new science
    and technologies and educates the professionals
    of the future.
  • CAFT serves as an advanced technology development
    and marketing unit for multidisciplinary one-stop
    shopping delivery of new technology to the food
    and allied industries.
  • The Nutraceuticals Institute focuses on
    technology development and marketing related to
    the health promotion properties of nutraceuticals
    compounds.
  • FIRE focuses on economic development, incubation
    and work force development in the Food Sector in
    South Jersey.

5
Synergistic Benefits of a Food Science and
Technology Alliance
Nutraceuticals and Marketing
Multidisciplinary Fundamental/Cook and
University
Cutting-Edge Education
Fundamental/ Applied Research
Solution Oriented Research
NI
Food Science
CAFT
Faculty/ Student Orientation
Customer Orientation
FIRE
Short Time-Line Extension of Multidisciplinary
Resources
Extension of Education and Research
Economic Development
6
GCLC Mass Spec
Sensory lab
Chemiluminescence's spectrometer

Fluorescence Microscope

7
Extruder Model
Luminescence Spectrometer
Mass Spectrometer
Twin Screw Extruder
8
Cage Retort
Hot Air Impingement
Filling Equipment
Form Fill Seal Line
9
The Rutgers Food Health and Nutrition Initiative
North Jersey Food Industries
  • Working together to educate the professionals of
    the future and develop food science and
    technology for New Jersey and the world at large
    to
  • Improve Healthfulness of Food
  • Increase the Functionality of
  • Ingredients
  • Make Food Safer
  • Improve Palatability
  • Reduce Cost
  • Improve Manufacture
  • Enhance Convenience
  • Extend Shelf Life
  • Increase Competitiveness
  • Improve Professional Skills

IE
DAFRE
FS
CAFT/FMT
NS
NI
South Jersey
FIRE
10
Food Science Education at Rutgers
  • CAFT/NI/FIRE
  • Experiential Learning
  • Facilitates Obtaining Funding
  • Understanding of Industrial Needs
  • Teamwork
  • Industry Relevant Research Projects
  • Facilitates Industry Contacts
  • More Job Opportunities
  • Helps With Industry Visits
  • Complements Cutting-Edge Equipment Resources
    Available in the Department
  • Pilot plants and NJ contacts
  • Food Science Department
  • Courses in Food and Related Sciences with
    Advanced Content
  • Conduct High Quality Cutting-Edge Research
  • Access to the Best Equipment
  • World Class Award Winning Faculty
  • A GSA Which is a National Leader
  • Financial Support
  • Interaction With Professional Organizations
  • Opportunities for Leadership Development
  • A Warm, Collegial and Social Environment

11
DRAFT Vision of the Food Science Department at
Rutgers University
To be a center of learning, leading to the
development of new science and technology and
outstanding professionals equipped with cutting
edge tools to support the delivery of safe
health-promoting foods, formulated, processed and
packaged uniquely to achieve high quality
attributes desired by the consumer.
12
Thrust Areas in the Food Science Department
  • Food Biology-Applies molecular genetics,
    biochemistry, microbiology, and sensory science
    to the understanding of biological processes that
    affect food health, safety and quality.
  • Food Chemistry-Focuses on the effect of chemistry
    on food healthfulness and quality during
    processing and storage
  • Food Engineering Develops Food processing and
    packaging strategies for the delivery of high
    quality, health promoting, environmentally
    friendly and safe foods to the consumer

13
Structure, Function and Efficacy of Safe,Healthy
High Quality Foods
14
Food Science
Expertise
  • Biology
  • Sensory Analysis
  • Food Nutritive Value
  • Biochemistry
  • Molecular biology
  • Biotechnology
  • Food Microbiology
  • Nutragenomics
  • Chemistry
  • Analytical Chemistry
  • Flavor Chemistry
  • Physical Chemistry
  • Lipid Chemistry
  • Toxicology
  • Food Quality

15
Expertise
  • Engineering
  • Rheology
  • Extrusion
  • Packaging and Shelf Life
  • Membrane separations
  • Non-Thermal processing
  • Materials Science
  • Process Engineering

16
Examples of Success Stories
  • Food Science has led to CAFT, NI and FIRE a major
    food science and technology complex in New Jersey
  • Rutgers scientists with major impact on all
    fronts of science
  • Rutgers pioneered many instructional advances in
    Food Science one of the largest graduate
    programs in the country
  • Generations of Rutgers faculty received major
    national and international awards
  • 3 national awards named after Rutgers faculty
  • Graduates of Rutgers hold key positions in
    industry, academia, government
  • New products developed that have found their way
    in the marketplace-example Jersey Blues
  • New technologies developed - Multiple Leak
    Detector, etc.
  • Major patents in sensors and gene food
    interaction
  • A successful company, Wellgen, was established
  • Food Science complex has grown from 20,000 sq ft.
    to 150,000 sq.feet

17
The Future
18
Strategic Planning
  • Department level Strategic Planning Committee
    Fall 2000
  • Critical Strategic issues to examine- fall of
    2000
  • Tecker Consultants-Spring of 2001
  • Listening sessions with stakeholders Spring of
    2001
  • Visioning session- fall of 2001
  • Preliminary DRAFT_ Fall of 2001

19
Strategic Planning
  • Refinement of Draft and addition of central
    departmental issues- Spring of 2002
  • Refinement of Draft with Tecker- Spring of 2002
  • Draft to be circulated Summer of 2002
  • Publication of Food Science Strategic Plan Fall
    of 2002

20
What Do We Expect From Foods As We Move Into the
Future?
  • Safe
  • Increase healthfulness and prevent disease - more
    vegetarian and cereal-based diet, low sugar, low
    fat
  • Foods to be delivered to specific genomic targets
  • Be designed for the changing demographics
    (increasing elderly population increasing
    children population)
  • Improve performance
  • Convenience with high quality
  • Be available quickly in a ready-to-eat form
  • Be appetizing and fun
  • Culturally more diverse
  • Long shelf life with high quality
  • Be designed for the sensorial-challenged
  • Minimum disposable waste - biodegradable
  • Designed for supermarkets, restaurants and
    institutions
  • New texture flavor concepts
  • Improved functionality through biotechnology
  • Minimally processed ready-to-eat
  • Maximize freshness
  • Inexpensive
  • Designed for unusual human environments (space)
  • Manufactured at low cost with high productivity
    and quality
  • Packaged functionally and attractively
  • Individually tailored, internet marketed
  • High quality foods for developing countries and
    the underprivileged

21
What Does the Food Manufacturing Sector Need?
  • Computer Integration
  • Food Packaging Materials
  • HACCP Course
  • Local Resources in Food Tech
  • Improved Line Operations
  • In-Line Sensing
  • Information Technologies
  • Labor Saving Devices
  • Efficient Line Layouts
  • Nutrition Labeling
  • Shelf Life Extension
  • Product/Process Development
  • Supervisor Training
  • Technical Assistance
  • Feasibility Studies
  • Trade Show Assistance
  • Training for Field Agents
  • USDA/FDA Food Safety Reqs
  • Wastewater Recovery
  • Workforce Development

22
Science and Technologies Which Will Play an
Increasing Role in Food Science and Engineering
  • Molecular Biology and Biotechnology will impact
    food safety, new ingredients, functional foods,
    identification of biomarkers for disease
    prevention and others
  • The identification of the human genome and food
    gene interactions - genomic sciences - regulation
    of biochemical processes in the human body with
    food genes responsible for disease and taste
    perception for obesity and their regulation with
    food.
  • Information Technologies and the Web
  • Combinatorial chemistry and computational
    chemistry will impact ingredient functionality,
    food ingredient selection, etc.
  • New structure identification technologies and
    structure manipulation and probing technologies
    Nanotechnology ultrasound)
  • Computational sciences will impact design of food
    processing
  • Novel food preservation technologies with
    multiple sources of energy and in particular
    hybrid food technologies
  • Other

23
New Expertise to Respond to Changing Needs
  • Materials Science in Particular New Organization
    of Food Using Nanotechnology, Micro Devices
  • Non-Thermal Processing
  • Biomarkers for Wellness
  • Proteomics
  • Bioinformatics
  • Food chemistry with emphasis on combinatorial
    chemistry towards functional foods
  • Food Biotechnology to Improve Food Functionality
    (nutraceutical value, flavor, texture, stability)
  • Microbial Molecular Biology/Food Safety
  • Extension specialists

24
Summary
  • We want to be the premier educational institution
    in Food Science - The Princeton ( or if you
    prefer the Harvard/ Stanford ) of Food Science
  • We want to be a solution oriented resource to the
    food industry
  • We want to contribute to the development of new
    science and technology
  • We want to be a source of pride for Rutgers and
    New Jersey
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