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FDSC 557 Advanced Food Product Development 3.0 Credits

The course covers the advanced stages of new food product development, food ingredients and functionality, and new product management and marketing. The course also provides in-depth understanding of various thermal and non-thermal food processing techniques used to extend the shelf-life of food. Effect of these processing techniques on food quality will also be discussed. During the lab portion of this class, students will design a new food product suitable for specific markets while considering taste, texture, stability and packaging.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 350 [Min Grade: C] (Can be taken Concurrently)

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