Dear Friends, Colleagues and Vanilla lovers,

 

The “Vanilla Science and Technology” course will be offered this summer, August 2nd-6th, 2004. Following the course there will be a trip to the growing area in Vera Cruz, Mexico (the origin of Vanilla), August 7-11, 2004, which will be optional . The Mexican group, including students, is eager and excited to be hosts and to meet us.

 

Lectures will be in the morning and labs (in small groups) in the afternoon, followed by evening sessions (after dinner).  Speakers are chosen from the industry, university and government. They are experts in their fields and have years of experience in the area of teaching.  Details below. The course is divided into 5 individual days to give students the option and opportunity to register for as little as one day to the complete program of five days. 

 

Space is limited.  Enrollment is first come, first served. This is an intensive course on subject matters central to the vanilla industry. This is also an opportunity to bring up specific issues that may be discussed privately with the instructors. 

 

This course is intended for people with some technical background. Sales and marketing people, and non-technical people are welcome to attend. We will make an effort to accommodate each individual. The course provides a wide variety of aspects on vanilla that everyone in the field can benefit from. This course provides hands-on experience in topics central to the Vanilla industry.

 

 

We believe that there is a desire to gain insights and expertise in the area of Vanilla Science and Technology. We will make use of industrial experience and new scientific information to meet this objective.


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I. Program


click here for the course syllabus

 

1. The Business of Vanilla.

Dr. T.V. Johns, IFF, NJ

 

2. Botany and Systematics of Vanilla species.

Dr. J. French, Rutgers University

 

3.Vanilla Propagations and Micropropagation, from seed to plant.

Dr. C. Chin, Rutgers University

 

4. Cultivation Vanilla, including cultivation for disease (Fusarium) Free conditions.   

Dr. D. Havkin-Frenkel, N. Graf, Rutgers University

Dr. A. Ranadive, Premier Vanilla

 

5. Curing & Extractions of Vanilla Beans for Maximal Vanillin and flavor yield.

Dr. D.  Havkin-Frenkel, Rutgers University

Dr. P. Takhistov, Food Science Dept., Rutgers University

 

6. GC-MS Analyses of Vanilla Bean Chemistry. Vanilla Flavor.

Dr. T. Hartman, Food Science Dept., Rutgers University. 

 

7. Applications of Vanilla Flavor to Food and QC of Vanilla Beans.

Virginia Dare Staff

 

8. Chemistry and Physics of Vanillin.

Dr. C. Frenkel, Rutgers University

 

9. Molecular Biology and Biotechnology of Vanilla planifolia.

Dr. F. Belanger, Rutgers University.

 

10. Microbial Production of Vanillin. 

Dr. G. Zylstra and Staff, Rutgers University

 

11. Expert versus Consumer Product Testing Techniques. 

B. Prevost, Q Research Solutions, NJ

 

12. Use of Vanilla Extracts in Perfumes / Fragrances.

F. Buccellato, Custom Essence, NJ

 

Time will be divided between classes and hands on experience in the lab on vanilla curing and extractions, analysis of vanilla flavor constituents and quality control, molecular biology, micro propagation, and germinating seeds. Students will have access to our greenhouse to learn how to propagate and grow vanilla in a modern plantation. Experts from the flavor industry will conduct application labs of vanilla flavor to different foods.   Vanilla Science and Technology attendees will have a unique opportunity to spend a week on a university campus. There will be access to the library and other information sources. They will also have a chance to meet faculty members and view their laboratories. Some of the attendees will be Rutgers graduate students, and this might also be an opportunity to discuss certain technical issues.


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II. Organizer


Daphna Havkin-Frenkel

Rutgers University, New Brunswick, NJ 08901-8520

Phone: (732) 932-9711 x 349, Fax: (732) 932-9441

 

Send a message to Bakto Flavors


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III. Teaching Staff


Research faculty from Rutgers, guest speakers from other world- renowned universities and experts from the vanilla industry.


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IV. Fee


$ 2000 for one week of classes and workshop at Rutgers university. Fees cover class materials, breakfast and lunch, and local transportation.                            

An additional fee for a field trip (to vanilla plantation), which will cost $1090.


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V. Rationale


We believe that there is a desire to gain insights and expertise in the area of

Vanilla Science and Technology. We will make use of industrial experience and new scientific information to meet this objective.


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Register for this course


Click here to register online for this course.

 

By mail: Please print this page and mail it to us. By phone: Simple call 1-732- 932-9711, Ext. 349.  By FAX 1-732-932-9441. Registration must accompany by full payment. There will be no refund, only substitute. Please make your own hotel reservation, see the web site for information.
 

Checks or money orders, in US currency, are payable to Bakto Flavors /Vanilla Science and Technology 2004. For bank transfer, call for information.


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Hotel Information


There are a number of hotels in the area.  Here is a list of a few of them.  Most of these hotels offer discounts for Rutgers guests.  Please inquire about this when you call them for information.

 

Comfort Suites

2880 US Route 1 North , North Brunswick, NJ, US, 08902

Phone: (732) 297-7400

Fax: (732) 951-8488

http://www1.choicehotels.com/ires/en-US/html/Search

 

Hyatt Regency New Brunswick

2 Albany Street
New Brunswick NJ 0890

http://newbrunswick.hyatt.com/property/index.jhtml

 

Extended Stay America

http://www.extendedstay.com

Toll-Free Reservations 1-800-804-3724

 

Ramada Inn & Conference Centers

North Brunswick, NJ

http://www.ramadanorthbrunswick.com

 

Hilton East Brunswick - East Brunswick, New Jersey, U.S.A.

3 Tower Center Blvd
A East Brunswick , New Jersey U.S.A.  08816
Hotel Reservations: 1-800-359-5672
http://east-brunswick-nj-us.hotels-x.net/Hilton-east-brunswick.html