This course provides students with the opportunity to develop a new food product or modify an existing product on the market. Students will evaluate the effects of these modifications, or different versions of the same product, using a variety of methods and equipment including sensory evaluation, physical testing (texture analyser, viscosity, colour) and analytical testing (water activity, moisture content). Food product development equipment available to students include: dehydrators, ice cream maker, canning equipment etc. Lab: 3 hrs. Prerequisite: FND 300 Course Weight: 1.00 Billing Units: 1
