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Mastering food product development is required for Food Scientists to meet the changing needs and desires of consumers. The food product developer must also consider several factors, including changing lifestyles, nutritional awareness, and technological advances. This course utilizes a team-based approach to guide students as they solve professional food science problems while developing novel food products. It focuses on the principles of food product development including idea, concept, and prototype development and presentation, formulation, manufacturing, packaging, product costs, pricing, quality, safety, and marketing. It involves the application of skills gained in food chemistry, formulation, ingredient technology, laws and regulations, quality, safety, sensory, and processing while emphasizing teamwork and effective communication.

R: Graduate Standing

Typically offered in Fall only