Culinology® 101 Workshop II (NJ)

Culinology® 101 Workshop II: Regulations, Safety and Sensory

This 3-day course will introduce chefs to the basics of food safety, packaging and the importance of sensory evaluation techniques.  Topics include: Hazard Analysis Critical Control Points (HACCP), pathogens and food safety, naturally occurring hazards and man-made contaminants in food, packaging and shelf life, government regulations and labeling, biotechnology, the physiology of taste, organoleptic evaluation of foods, sensory test methods and statistical analysis.