- Schedule of Classes - February 24, 2020 7:14PM EST
- Course Catalog - February 24, 2020 7:15PM EST
Course information provided by the Courses of Study 2019-2020.
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)
- Evaluate the complexities/intricacies governing the development of new and improved food products.
- Apply food science and marketing principles to the food product development process.
- Demonstrate awareness of the variety of product testing protocols available to evaluate food product quality and consumer acceptance.
- Identify challenges associated with various sourcing ingredients, manufacturing venues and distribution channels and diverse consumer preferences and needs.
- Effectively utilize synergistic team-work to solve problems, enhance critical thinking, include diverse viewpoints, and strengthen communication skills.
- Identify and apply appropriate food regulations and safety measures to ensure the safety of new products.
Regular Academic Session.
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- FStocking Hall M01
Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210, or permission of instructor.
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