FDSC 490 - Food Product Development

Institution:

The University of Tennessee - Knoxville

Subject:

Description:

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept. Contact Hour Distribution: 2 hours and one 3-hour lab. Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tennessee.edu

Phone Number:

(865) 974-1000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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