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.
Product Development (explanation of process, stages, and best practices; restrictions for edible product development such as the use of certain ingredients)
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