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CFS 410 Sensory Evaluation & Food Product Design 4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course on business and scientific aspects of food product development and design, from ideation to commercialization. Topics include: the science of sensory evaluation and its role in product development, consumer research, trend analysis, competitive product analysis, and integration of market research and sensory analysis in product development.
Prerequisites: CFS 325 (minimum grade of C) and instructor consent
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Instructor Consent Required