FOSC 406: Principles of Food Product Development

An introduction to the sequence of events leading to Food product development from concept to product launch. Prototype development, product optimization and testing. Logistics for product development. Economics of product development and marketing issues. The course involves the integration and application of the basic concepts and principles of food science and will allow students to bring their knowledge of these to bear in the conceptualization of new food products. As part of the course students will be required to submit a written report on a new food product.