FSHN 466
Fall 2007 Part of Term 1
Aug 22-Dec 7
Credit: 3 hours.
Principles of food product development: target market evaluation, concept development and presentation, formulation, manufacturing, packaging, product costs, pricing, safety, and marketing. May include a product in accordance with Institute of Food Technologists national competition guidelines. Products will be unveiled and presented for faculty evaluation. This capstone course is limited to seniors in the Food Science or Foods Industry and Business options in FSHN. Graduate students will be allow to register pending sufficient space in the class.
May be repeated to a maximum of 6 hours. Prerequisite: FSHN 332 or FSHN 414; FSHN 471 or FSHN 472; concurrent registration or completion of FSHN 461 and FSHN 462, or FSHN 465.
Additional Class Materials fee required.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
30262
|
Laboratory
|
AB1
|
2:00PM
-4:50PM
|
F
|
Bevier Hall
|
Brewer, M
|
|
|
|
30267
|
Lecture
|
AL1
|
1:00PM
-1:50PM
|
TR
|
Agricultural Engr Sciences Bld
|
Brewer, M
|
|