Provides an understanding of the processes involved with developing products for food and non-food applications, stemming from the idea/concept stage, to prototype development and testing consumer acceptability. Emphasis will be placed on a team approach for effectively planning and executing the development of a new product for the marketplace. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursPrerequisite(s): FABS 110 (formerly FABS 210) and FABS 212; or permission of the instructor. Note: Offered in alternate years. Students with credit for FAMS 493 will not receive credit for FABS 493.
Provides an understanding of the processes involved with developing products for food and non-food applications, stemming from the idea/concept stage, to prototype development and testing consumer acceptability. Emphasis will be placed on a team approach for effectively planning and executing the development of a new product for the marketplace. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursPrerequisite(s): FABS 110 (formerly FABS 210) and FABS 212; or permission of the instructor. Note: Offered in alternate years. Students with credit for FAMS 493 will not receive credit for FABS 493.
