Essential oils and aromatic plants have long been used throughout the world in foods, fragrances and perfumery, cosmetics and medicines. In the last decade, these potent natural remedies have gained enormous popularity in industrialized countries as well÷particularly in the multi-million-dollar aromatherapy business. To learn more about the science behind the use of essential oils, and to explore the opportunities in the diverse fields that rely upon or use essential oils, this course is designed for you. In this course we feature the science of essential oil from the collecting of the raw material in the bush, to the diverse systems of commercial production; from the ancient methods of oil extraction to the modern and latest methods of essential oil extraction and processing; from the chemistry and biochemistry of essential oil formation to the newest findings and discoveries in the genes responsible for the formation of these compounds; from basic to advanced analyses of essential oils for quality control to the profiling of specific essential oil products.
The "International Training Program in Essential Oils: Advanced Studies" (formerly held at Purdue University) course will cover the information and techniques you need to compete in this expanding industry.
This intensive university course will focus on the history, botany, ecology, chemistry, distillation, commercial production and marketing of a variety of commercially valuable essential oils. The program will also feature individual profiles of flower, spice, wood, citrus, and herb oils; their uses in foods, flavors, fragrances, and aromatherapy; and standards of oil quality.
Our expert team of collaborating instructors include University Professors, industry professionals and internationally recognized researchers that together will give you an "insiderās view" of the biological activity and actions of essential oils, focusing on the practical aspects of production, extraction and processing, quality control, new product development and marketing. Traditional lectures and discussions will be complemented by hands-on field, greenhouse, laboratory and computer sessions. You will also have the unique opportunity to distill and extract your own essential oils from plants, to analyze the chemical composition of your essential oils, and youāll be able to take part in evening workshops and roundtable discussions on aromatherapy.
Part 1 of this program (August 6-11) focuses on the origin of essential oils, their biochemistry or formation in plants, extraction and processing methods and the aroma characteristics of temperate and tropical zone oils. Part 1 also includes methods of oil isolation and analysis and an introduction to essential oil chemistry for the nonchemist, and in developing quality control programs.
Part 2 (August 12-16) provides more in-depth focus on individual essential oils, as well as a variety of extraction technologies, applications, biological implications for human health applications, and more advanced training in chemical analysis, quality control, adulteration and characterization of essential oils. Part 2 also features additional specific individual oils from around the world.
This program is designed as a comprehensive training program in essential oils for:
This intensive training program will be beneficial to anyone seeking in-depth training in the uses, economics, horticulture, processing and chemistry and biochemistry of essential oils, including plant scientists, pharmaceutical and medical researchers and healthcare practitioners.
We encourage all participants to attend both sessions. Please note that you must take Part 1 before taking Part 2. If you attended Part 1 only at Purdue University, please feel free to register now for Part 2.
Monday, August 6
Morning Session:
Afternoon Session:
Evening Session: Welcome Reception
Tuesday, August 7
Morning Session:
Afternoon Session:
Evening Session:
Wednesday, August 8
Morning Session:
Afternoon Session:
Evening Session:
Thursday, August 9
Evening Session:
Friday, August 10
Morning Session:
Afternoon Session:
Evening Session: Farewell Banquet
Saturday, August 11
Morning Session:
*Program subject to change
Sunday, August 12
Morning Session:
Afternoon Session:
Evening Session:
Monday, August 13
Morning Session:
Afternoon Session:
Evening Session:
Tuesday, August 14
Morning Session:
Afternoon Session:
Wednesday, August 15
Morning Session:
Afternoon Session:
Evening Session:
Thursday, August 16
Morning Session:
Afternoon Session:
Evening Session: Farewell Banquet
* Program Subject to Change
Rutgers University, through Cook College, New Jerseyās professional college of life, environmental, food, marine, natural resource and agricultural sciences, is one of the major research and teaching scientific universities in the United States. The Plant Science Department and the Food Science Department at Rutgers have long been involved in working with bioactive compounds, and Cook College has a rich history as a leader in the development and introduction of new varieties of fruits, vegetables, ornamentals and turfgrass. The Agricultural Biotechnology Center at Rutgers is acclaimed internationally as a leading research center and has several focused programs in natural plant products including sulfur metabolism and molecular screening of pharmaceutical plant compounds. In addition, the university has the oldest established center for nutraceuticals in the United States, and Rutgersā Food Science program has been rated first in the country.
Rutgers is now home to the New Use Agriculture and Natural Plant Products Program, which was brought to Rutgers by Prof. James Simon from his prior position at Purdue University. (As a consequence, this innovative course previously held annually at Purdue will now be held at Rutgers.) The New Use Agriculture and Natural Plant Products Program is one of the leading international centers in the study of aromatic, botanical and medicinal plants and is a collaborating center with Purdue University and the University of Alabama as an NIH-funded center for the study of botanicals and age-related diseases. Rutgers University also offers graduate programs in aromatic and medicinal plants and secondary product chemistry, biochemistry, genetics and physiology through the Plant Biology Graduate Program with tracks in molecular biology, horticulture and plant growth and development. Cook College also is home to the Food Policy Institute, a marketing and economic analysis group that has studied extensively the nutraceutical and botanical industries. Extensive field and research studies assessing herbs, botanicals and medicinal plants can be viewed at the Rutgers Agricultural Experiment Stations.
New Jersey is a leading center of culinary herb production in the United States, and is among the nationās leading area for the production of basil, coriander, dandelions, mint, and a wide variety of ethnic herbs and fresh market produce. New Jersey÷in particular central and southern Jersey÷has a rich and diverse horticultural base with a focus on high-value horticulture, including several traditional crops now viewed for their nutraceutical properties such as cranberries, blueberries and asparagus. New Jersey also is home to many of the nationās leading food manufacturing, pharmaceutical, and flavor and fragrance companies.
Located in the heart of central New Jersey, New Brunswick offers an abundant variety of dining, shopping and entertainment opportunities. The city is also just a train ride away from the excitement of New York City and Philadelphia via NJ Transit from the conveniently located train station. In addition to the restaurants, stores and theaters downtown, nearby Routes 1 and 18 provide easy access to shopping centers, movie theaters and many other businesses. For more information about this entire great city has to offer, visit www.newbrunswick.com or call the Cook College Office of Continuing Education at 732-932-9271 for a visitorās guide.
If we receive your registration with accompanying payment before July 5, 2001, the tuition for both Parts 1 and 2 is $2,250.00. per person. If you wish to take Part 1 only (August 6-11), the tuition is $1,660.00. *If you wish to take Part 2 only (August 12-16), the tuition is $950.00. After July 5, tuition will be as follows: Parts 1 and 2: $2,550.00; Part 1 only: $1,850 and Part 2 only: $1,050. You may send in a non-refundable deposit of $500.00 with your registration form to reserve your place in this course; full payment must be received prior to the start of the course. Your tuition includes training manuals and bulletins, field trips, and all laboratory supplies, and notebooks. Your fee also covers the welcome reception, refreshment breaks, and a farewell banquet. Lodging is not included and should be reserved separately in advance (additional information under "Lodging"). Rutgers University reserves the right to cancel this program. In the event of a cancellation, you will receive a full refund for your registration. A syllabus will be mailed to each registrant.
The official language of this Training Program is English. No translators will be available.
* Only participants who have previously attended Part 1 at Purdue University will be allowed to sign up for Part 2 alone.
Itās easy! You can register through our website, by phone, fax, or by mail.
Through our website: Please visit our registration website www.cook.rutgers.edu and click on CONTINUING EDUCATION. This will lead you to our registration site.
By Phone: Call (732) 932-9271, Monday through Friday, 8:00 a.m. to 4:30 p.m. EST. We accept VISA, MasterCard or American Express cards.
By FAX: Fax your registration, including credit card information, 24 hours a day, to (732) 932-8726. For non-credit card payments, include a copy of your check, money order, or purchase order with your fax registration. (Payable to Rutgers, The State University of New Jersey).
By Mail: Mail your completed registration form, including your credit card information or a check, money order or purchase order (Payable to Rutgers, The State University of New Jersey) to:Registration Desk, Continuing Professional Education; Cook College; Rutgers, The State University of New Jersey; 102 Ryders Lane; New Brunswick, NJ 08901-8519; USA
Full payment must be received prior to the start of the program to guarantee your seat. We accept registrations on a first-come, first-serve basis.
Rutgers University is not responsible for expenses incurred due to cancellation. A $500 cancellation fee will be assessed if you withdraw from this program after July 16, 2001. The full tuition is non-refundable after July 30, 2001. Rutgers University shall not be responsible for any loss, damage, injury, accident, illness, delay or inconvenience to any person, their luggage or other property during their stay at Rutgers. Participants are urged to have personal travel and health insurance.
Lodging is not included in your tuition. We have made arrangements with
University Inn and Conference Center, which is situated right on the Cook
College campus, for a special rate. When making your reservation, please mention
your group name, "Continuing Professional Education" to receive the
special rate. Please note that the deadline for reservation is on July 14,
2001 so please make your reservations early.
Phone: (732) 932-9144
EST
Rate $69 single/$89 double per night (plus 6% sales tax). This rate
includes daily continental breakfast.
For out-of-state participants, the nearest airport to New Brunswick is Newark International Airport about 45 minutes away. JFK International Airport and La Guardia International Airport are about 60 minutes away and Philadelphia International Airport is about a 90-minute drive.
Shuttle service will be provided from the University Inn and Conference Center to the course location. If you require shuttle service from the local airports to your hotel, please make your own arrangements by calling State Shuttle at (973) 729-0030 or (800) 427-3207. For more information about their service, visit their website at www.stateshuttle.com.
You will receive a confirmation packet defining the date, time, and location for our course. Your confirmation packet will include local maps, directions to the course location and a University parking tag.
Ben Alkire, M.S., Ghana Botanicals, Accra, Ghana and Benzalco, West Lafayette, Indiana. Expertise in essential oils, in large and in small-scale distillation..
Prof. Paul Angers, Dept. of Food Science, University of Laval, Quebec City, Expertise in essential oil chemistry and extraction technologies, compound identification.
Dr. Denys Charles, Director QA, Frontier Natural Products Co-Op, Norway, Iowa. Expertise in developing quality control of essential oils, essential oils analysis and oil quality assessment.
Ms. Charla Devereaux, UK. Author, conference organizer and co-founder of the International Training in Essential Oils: Advanced Studies course.
Dr. Daphna Havkin-Frenkel, Director, Biovan Group, David Michael & Co., Inc. Philadelphia, PA. New product development and molecular biologist and plant biology expertise in vanilla biochemistry and bioengineering.
Dr. Wudeneh Letchamo, Rutgers: Expertise in aromatic plant selection and breeding, new product formulation.
Dr. Efraim Lewinsohn, Agricultural Research Organization, Newe Yaar, Israel. Biochemist, expertise in essential oil biochemistry and molecular biology.
Dr. Dahlia Lewinsohn, Technician, Haifa, Israel. Microbiologist, expert in assessing microbiological activity.
Prof. Ilya Raskin, Rutgers: molecular biology and molecular approaches to screening and new compound discovery.
Prof. Bob Rosen, Rutgers: Expertise in natural product chemistry, product isolation and development of extraction protocols.
Prof. James E. Simon, Rutgers: Expertise in aromatic and medicinal plant domestication and crop improvement, development of sustainable production systems, essential oil chemistry, distillation and processing, and quality control.
Dr. Keith Shawe, Rutgers: Ethnobotany, biodiversity, sustainable development and plant taxonomy.
Dr. Qing-Li Wu, Rutgers: Expertise in natural product chemistry, and standardization and quality control in herbs, and essential oil plants.
For further information about the program, contact:
Professor James E.
Simon
International Training Program in Aromatic and Medicinal Plants
New
Use Agriculture and Natural Plant
Products Program
Cook College, Rutgers
University
59 Dudley Road
New Brunswick, NJ 08901-8520
Tel:
732-932-9711, ext. 355; Fax: 732-932-9441
E-mail Address: jesimon@aesop.rutgers.edu
For further information about registration, contact:
Keith Wilson,
Assistant Director
Cook College Office of Continuing Professional
Education
Rutgers, The State University of New Jersey
102 Ryders Lane, New
Brunswick, NJ 08901-8519
Tel: 732-932-9271, ext. 617; Fax:
732-932-1187
E-mail: kwilson@aesop.rutgers.edu
Registration Form (this is a pdf file)