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Product Research & DevelopmentThis senior-level course builds on and applies knowledge
learned in several previous courses, including Nutrition
and Sensory Analysis, Food Science, and Cost Control.
Students complete several experiments on food products
during the first few days of class. On Days 4 through 11,
student teams develop food products from concept
through prototype development. This class is conducted
in a non-production kitchen, and students are expected
to scale and convert formulas, complete basic costing
calculations, and perform and interpret nutritional
analysis.
Prerequisite: FSM3025. (HO)
Quarter Credit Hours 3.0
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