- Schedule of Classes - June 15, 2016 6:14PM EDT
- Course Catalog - June 9, 2016 6:15PM EDT
Course information provided by the Courses of Study 2015-2016.
Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students to integrate and apply basic concepts into case-based learning experiences to enhance professional skills, utilizing individual assessments and team-work assignments.
When Offered Spring.
Permission Note Enrollment limited to: seniors and graduate students.
Prerequisites/Corequisites Prerequisite: FDSC 3940, FDSC 4170 and FDSC 4210 or permission of instructor.
Course Attribute (CU-SBY)
- Understand the complexities/intricacies governing the development of new and improved products for the food industry.
- Be able to apply food science and marketing principles to the food product development process.
- Be aware of the variety of product testing protocols available to evaluate food product quality and consumer acceptance.
- Appreciate the challenges derived from sourcing ingredients, manufacturing venues and distribution channels.
- Understand the synergies of team-work to solve problems, enhance critical thinking and strengthen communication skills.
Regular Academic Session.
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- F Stocking Hall M01
Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210, or permission of instructor.
Disabled for this roster.