FDSC 4010

Concepts of Product Development

Course Description

Course information provided by the 2018-2019 Catalog.

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.

Prerequisites/Corequisites Prerequisite: FDSC 3940, FDSC 4170 and FDSC 4210 or permission of instructor.

Permission Note Enrollment limited to: seniors and graduate students.

Course Attribute (CU-SBY)

Outcomes

• 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.

When Offered Spring.

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