Kimberly Smith had been working for only two weeks as a process engineer when she found herself struggling with an entirely new language – the lingo of food chemistry and microbiology.
“It was like a foreign language,” said Smith, who helps manufacture soups and other foods at Campbell’s Soup.
Last summer, she radically improved her fluency with an intensive five-day Introduction to Food Science class, offered by the Office of Continuing Professional Education (OCPE) at Rutgers University.
“The course helped me understand the basic language of food product development,” she said. Now she can better talk the multi-disciplinary talk that all good food scientists must master.