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This course provides students with the opportunity to develop a new food product or modify an existing product on the market. Students will evaluate the effects of these modifications, or different versions of the same product, using a variety of methods and equipment including sensory evaluation, physical testing (texture analyser, viscosity, colour) and analytical testing (water activity, moisture content). Food product development equipment available to students include: dehydrators, ice cream maker, canning equipment etc.
Weekly Contact: Lab: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.