To all faculty members:
For appointments, reappointments and/or promotions
♦ view the Non-Tenure Track (NTT)
♦ Download the Tenure Track (NTT) PDF file.
♦See the entire section of Faculty policies (60.5.X)
Update your contact information at the School of Environmental and Biological Sciences and the Rutgers University Alumni Association. You will receive the School’s biannual magazine and e-newsletters, in addition to the University’s alumni magazine.
The Rutgers University Alumni Association (RUAA) serves all alumni of Rutgers University. Membership in the RUAA is free and automatically granted to all graduates of Rutgers University, or any of its predecessor schools, upon graduation.
Show your Rutgers pride all year long with an assortment of Rutgers collegiate apparel.
SEBS Office of Alumni and Community Engagement
We measure our success by the success of our alumni and students. Read about some alumni Success Stories describing where they started, how they are finding success and where they are going.
The Rutgers Department of Food Science and the Food Science Alumni Committee held their annual event virtually in conjunction with the IFT Annual Meeting and Food Expo on July 19, 2021. Keynote speaker, Lou Cooperhouse RC'83 (Microbiology), GSNB'87 (Food Science), CEO and Co-founder of cell-based seafood company BlueNalu and former Director of the Rutgers Food Innovation Center (FIC), presented, "BlueNalu: a Pioneering Company in the Global Transformation of Our Food Supply." His presentation discussed his innovative career path in the food industry and the growing industry of alternative proteins, such as plant, fermentation, and cell-cultured foods. The event also included updates from department chair, Karl Matthews, a word from current students, an alumni and student awards presentation, and remarks from the Food Science Alumni Committee.
On July 13, 2020, the Rutgers Food Science department and alumni committee held a virtual event, in conjunction with the IFT Annual Meeting and Food Expo. Keynote speaker, Dr. Don Schaffner, distinguished professor in the Food Science department and extension specialist, discussed how COVID-19 is spread. His presentation, “Covid-19 and the Food Supply,” focused on how the disease is transmitted and how it is affecting the supply chain. Additionally, the presentation included updates from the department chair, two current students, and the alumni and student awards presentations.