FDSCI 740 - Research and Development of Food Products
Credits: 4
All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological and sensory evaluations; quality control procedures; and HACCP plans.
