FSHN 466

Fall 2015 All Classes

All Classes

Food Product Development

SHOW FINAL EXAM SCHEDULE

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.

Additional fees may apply. See Class Schedule. 3 undergraduate hours. 3 graduate hours. 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. 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.

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FSHN 466 class schedule data for fall 2015
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
30262	Laboratory	AB1	1:00PM -3:50PM	F	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 08/24/15-12/09/15
54617	Laboratory	AB2	1:00PM -3:50PM	F	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 08/24/15-12/09/15
58569	Laboratory	AB3	9:00AM -11:50AM	F	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 08/24/15-12/09/15
30267	Lecture	AL1	1:00PM -1:50PM	MW	Agricultural Engr Sciences Bld	Bohn, D	Part of Term: 1 Date Range: 08/24/15-12/09/15 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 Junior or Senior class standing. Restricted to BS:Fd Sci & Hmn Nutrn-FS -UIUC or BS:F Sci&Hm Ntr-Ind&Bus -UIUC.
52120	Lecture	AL2	1:00PM -1:50PM	MW	Agricultural Engr Sciences Bld	Bohn, D	Part of Term: 1 Date Range: 08/24/15-12/09/15 Section Fee: Class Materials - FSHN 466 $60.00 Flat Fee. Restriction(s): Not intended for students in the Food Science & Human Nutrition department.