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Syllabus Information

 

Fall 2015
Mar 29, 2024
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Information Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course.

Syllabus Information
FS 44300 - Food Product Design (Capstone)
Associated Term: Fall 2015
Learning Outcomes: 1. Apply fundamental aspects of food chemistry, microbiology, food safety, nutrition, processing and packaging in the design and develop a new product from market concepts to practical prototype. 2. Apply knowledge food ingredient sourcing and functionality to the product development process. 3. Understand the basics of project management in the context of group projects. 4. Develop insight into bench top to pilot scale prototyping of food products. 5. Apply statistical principles through process control, experimental design and assessment of experimental data. 6. Have an appreciation for factors impacting product shelf-life and methods to control spoilage. 7. Intelligently discuss current topics in food science and trends that impact the food industry.
Required Materials:
Technical Requirements:


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