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FDSC 2350 Food Product Development 3.0 Credits

Covers the ingredients used in the development of new food products and the process of developing new food products. Objective and subjective testing procedures are demonstrated in laboratory. Students propose and carry out a food development project.

College/Department: Nursing Health Professions/Health Sciences
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 1154 [Min Grade: D] or FDSC 154 [Min Grade: D]

Minor in Food Science

https://catalog.drexel.edu/undergraduate/nursing-health/minor-food-science/
The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.

Minor in Food Science

https://catalog.drexel.edu/2027-2028/undergraduate/nursing-health/minor-food-science/

Preliminary 2027-2028

The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.