FDSC 5010
Concepts of Food Product Development
Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students to integrate and apply basic concepts into case-based learning experiences to enhance professional skills, utilizing individual assessments and team-work assignments.
Topics
- Evaluate the complexities/intricacies governing the development of new and improved food products.
- Apply food science and marketing principles to the food product development process
- Identify and apply appropriate food regulations and safety measures to ensure the safety of new products.
- Demonstrate awareness of the variety of product testing protocols available to evaluate food product quality and consumer acceptance.
- Identify challenges associated with various sourcing ingredients, manufacturing venues, distribution channels and diverse consumer preferences and needs.
- Effectively utilize synergistic team-work to solve problems, enhance critical thinking, include diverse viewpoints, and strengthen communication skills.
Official roster learning outcomes
Prerequisites & course information
background equivalent to: FDSC 3940; FDSC 4170; FDSC 4210; or permission of instructor.
Sources
- Course catalogue ↗2026-2027