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¹ó¶Ù³§°äÌý57103. Product Innovation for the Food Scientist. 3 Hours.
This is a capstone course integrating knowledge developed in Food Science to the development of new food products. This course will take an integrated multidisciplinary approach to developing innovative food products and will provide learning experiences in new product development and Research & Development. Topics include product formulation, ingredient interactions, sensory analysis, packaging, labeling, food safety and food law. Graduate degree credit will not be given for both ¹ó¶Ù³§°äÌý47103 and ¹ó¶Ù³§°äÌý57103. Corequisite: Lab component. Pre- or Corequisite: ¹ó¶Ù³§°äÌý41103 or ¹ó¶Ù³§°äÌý51103 and ¹ó¶Ù³§°äÌý41101 or ¹ó¶Ù³§°äÌý51101. Prerequisite: ¹ó¶Ù³§°äÌý43004 or ¹ó¶Ù³§°äÌý53004, ¹ó¶Ù³§°äÌý31003, and ¹ó¶Ù³§°äÌý44103 or ¹ó¶Ù³§°äÌý54103. (Typically offered: Spring)