Food Innovation and Product Design

Catalog description

This course provides upper-level undergraduate students in the Food Science major with project-based learning experience in food innovation and product design. Working in small groups, students will use their foundational and technical knowledge in food science to address a new product challenge of interest to the food industry sponsor or an equivalent client. Student groups will complete their new product design experience based on one of the challenges provided. They will design and produce an actual new product prototype that will be evaluated by the course instructor, industry sponsor and qualified individuals as appropriate. While a large percentage of the work will be performed in a laboratory setting (students will spend an average of 3 hours/week in laboratory engaged in product design-focused projects assigned by company sponsors in the Department of Food Science Wet Pilot Plant), all students enrolled in FDSC 450 will also meet as a group with the course instructor each week. Weekly discussion topics will address themes such as project and team management, market trends, effective teamwork, concept and prototype development, experimental design, recipe management and shelf life as well as what it is like to work in product development in the food industry. Final project reports are due during finals week.