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| FS 44300 - Food Product Design (Capstone) |
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Credit Hours: 3.00. Teams develop a new product from concept through marketing. Final case study defense is presented to faculty and peers. Classes include guest lectures from the food industry. Typically offered Spring.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette 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. |
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