FS 4224 - Food Product Development

Criteria considered in the development and production of a food product are the topics of this course. The format of the course is designed to draw upon and expand by application material from the Food Science areas of chemistry, nutrition, microbiology, statistics, and engineering. Sensory evaluation, packaging, and engineering economics will also be introduced.

Prerequisite(s): Senior status in Food Science or Food Technology specializations or permission of instructor.

2 hours Lecture and 3 hours Laboratory
3 credits

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