Culinology® Workshop: Safety, Regulations, Packaging and Sensory Evaluation of Food (Distance Learning)

Culinology® Workshop: Safety, Regulations, Packaging and Sensory Evaluation of Foodis a 6-week, distance learning workshop offered in six learning modules that reference the following topics:

• Week 1: Introduction; Good Manufacturing Practices and HACCP
• Week 2: Hazards (biological, physical and chemical) that are a threat to safe food
• Week 3: Packaging
• Week 4: Shelf-life
• Week 5: Government Regulations
• Week 6: Sensory Evaluation of food

Students will be required to study 2 to 3 hours per week using online materials, take a weekly quiz, complete simple experiments, and participate in weekly online discussions. Discussions will be held on Tuesday evenings, 6 PM Eastern Standard Time/3 PM Pacific Time. Materials for experiments will be supplied to the student at the time of enrollment.

This workshop as well features guest lectures by industry experts, group discussions and outside readings.

Instructor: Jill Golden, MS, RD currently teaches food science and nutrition and coordinates the Culinology Program at Orange Coast College. She has a master’s in food science and is a registered dietitian. She is a member of the Research Chefs Association, Institute of Food Technology and the American Dietetic Association. She has taught at OCC for 30 years, is the faculty online coordinator and has taught online for 5 years.