FESQ05 Food and Edible Product Development

This course examines the process of food/edible product development and techniques used to measure food sensory aspects, shelf life and food/edible stability. Topics covered will include food structure, shelf-life modelling, and sensory analysis. Research, management processes and technological developments relevant to effective food/edible product development are examined. Students work in teams to plan and execute a major food/edible development project and communicate its results.

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Toronto Campus

885 Sheppard Avenue West Toronto, Ontario M3H 2T4, Canada

Hours of Operation

Mon-Fri 8:30am - 5:00pm Sat - by appointment only
Telephone: 416-502-2277 Toll Free: 1-855-502-2288 Email: info@aaps.ca
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