Drexel University 3 credits FDSC
The course covers the advanced stages of new food product development, food ingredients and functionality, and new product management and marketing. The course also provides in-depth understanding of various thermal and non-thermal food processing techniques used to extend the shelf-life of food. Effect of these processing techniques on food quality will also be discussed. During the lab portion of this class, students will design a new food product suitable for specific markets while considering taste, texture, stability and packaging.
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