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
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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
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Food Science and CAFT New Brunswick
Nutraceuticals Institute
CAFT/FMT Facility Piscataway
Food Industries Research and Extension center
FIRE Bridgeton
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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.

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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
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GCLC Mass Spec
Sensory lab
Chemiluminescence's spectrometer

Fluorescence Microscope

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Extruder Model
Luminescence Spectrometer
Mass Spectrometer
Twin Screw Extruder
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Cage Retort
Hot Air Impingement
Filling Equipment
Form Fill Seal Line
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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
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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

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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.
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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

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Structure, Function and Efficacy of Safe,Healthy
High Quality Foods
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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

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Expertise

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

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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

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The Future
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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

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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

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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

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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

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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

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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

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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