FSHN 466

Fall 2012 Part of Term 1

Part of Term 1
Aug 27-Dec 12

Food Product Development

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 allowed 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.

There may be a fee for Class Materials for some sections of this course.

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FSHN 466 class schedule data for fall 2012
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
30262	Laboratory	AB1	2:00PM -4:50PM	F	Bevier Hall	Brewer, M	Part of Term: 1 Date Range: 08/27/12-12/12/12
54617	Laboratory	AB2	2:00PM -4:50PM	F	Bevier Hall	Brewer, M	Part of Term: 1 Date Range: 08/27/12-12/12/12
58569	Laboratory	AB3	9:00AM -11:50AM	F	Bevier Hall	Brewer, M	Part of Term: 1 Date Range: 08/27/12-12/12/12
30267	Lecture	AL1	1:00PM -1:50PM	TR	Agricultural Engr Sciences Bld	Brewer, M	Part of Term: 1 Date Range: 08/27/12-12/12/12 Section Info: Registration restricted to Food Science & Food Industry and Business juniors and seniors only until after junior registration, then open to FSHN graduate students. Restriction(s): Restricted to students with Senior class standing. Restricted to BS:Fd Sci & Hmn Nutrn-FS -UIUC or BS:F Sci&Hm Ntr-Ind&Bus -UIUC.